Description
A fragrant and creamy Thai yellow curry made with tender chicken and vegetables, slow-cooked to perfection in a rich coconut cream sauce with aromatic spices.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 1 can (14 oz) coconut cream
- 3 tablespoons yellow curry paste
- 2 cups chicken broth
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot or slow cooker, heat a little oil over medium heat. Add garlic, ginger, and onion, sauté until fragrant.
- Add the yellow curry paste and stir for 1 minute until aromatic.
- Add the chicken chunks and brown them on all sides.
- Pour in the coconut cream and chicken broth, stirring to combine.
- Add potatoes, carrots, fish sauce, and brown sugar. Stir well.
- Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours (or use a slow cooker on low for 6-8 hours) until chicken is tender and vegetables are cooked.
- Stir in lime juice and adjust salt to taste.
- Serve over jasmine rice, garnished with fresh cilantro.
Notes
For a thicker curry, uncover during the last 30 minutes of cooking. This curry can also be made with chicken breasts, but thighs remain more tender. Adjust curry paste to spice preference.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 485
- Sugar: 6 g
- Fat: 32 g
- Carbohydrates: 22 g
- Protein: 28 g