Thai Yellow Chicken Curry

Name: Thai Yellow Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 3 tablespoons Thai yellow curry paste (such as Mae Ploy®); 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces; 2 (14 ounce) cans coconut milk; 1 cup chicken stock; 1 yellow onion, chopped; 3 small red potatoes, cut into cubes, or as needed; 3 red Thai chile peppers, chopped with seeds, or more to taste; 1 teaspoon fish sauce

4.6

(60)

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Cost: $5.21 /serving

Author : regancooks

Ingredients

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1 tablespoon olive oil3 tablespoons Thai yellow curry paste (such as Mae Ploy®)1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces2 (14 ounce) cans coconut milk1 cup chicken stock1 yellow onion, chopped3 small red potatoes, cut into cubes, or as needed3 red Thai chile peppers, chopped with seeds, or more to taste1 teaspoon fish sauce

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Instructions

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Step 1

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.

Step 2

Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.

Step 3

Stir fish sauce into chicken curry mixture just before serving.