thai yellow chicken curry

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat oil in a skillet over medium-high heat. stir curry paste into oil until smooth. add chicken; stir to coat each piece.
• 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.
• stir fish sauce into chicken curry mixture just before serving.