Description
A flavorful Thai curry made with yellow curry paste, chicken, potatoes, and coconut milk for an easy weeknight meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon yellow curry paste
- 1 pound chicken thighs, cut into pieces
- 2 potatoes, diced
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and garlic; cook until softened.
- Stir in curry paste and cook for 1 minute.
- Add chicken and cook until browned.
- Add potatoes, coconut milk, and broth; bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add bell pepper and cook for another 5 minutes.
- Season with salt and garnish with cilantro.
Notes
For a spicier version, add more curry paste. Serve with rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 25g
- Protein: 25g