Description
A heartwarming and flavorful Thai dish featuring chicken thighs and potatoes in a rich yellow curry sauce.
Ingredients
Scale
- 5–6 tablespoons yellow curry paste
- 2 lb bone-in chicken thighs
- 2 cups coconut milk
- 10.5 oz waxy potatoes, cut into 1-inch chunks
- ½ medium onion, cut into 1 cm strips
- 1 cup water, or as needed
- 1–2 tablespoons fish sauce
- 1 ½ tablespoons palm sugar, finely chopped and packed
- 1–2 tablespoons tamarind paste
- 1 cup cherry or grape tomatoes
- Optional garnish: fried shallots, Jasmine rice for serving
Instructions
- Prepare your base: In a medium pot, bring ¾ cup of the coconut milk to a boil over medium-high heat.
- Mix in the magic: Add 5-6 tablespoons of curry paste and whisk until well combined.
- Add the chicken: Once thickened, pour in the remaining coconut milk and add all other ingredients except for the tomatoes.
- Introduce the veggies: After cooking chicken for 30 minutes, add potatoes and onions, then simmer for another 15 minutes.
- Final touches: Check the seasoning and adjust as desired, then stir in the tomatoes.
- Serve and enjoy: Ladle the curry over Jasmine rice and garnish with fried shallots.
Notes
Choose high-quality curry paste for the best flavor. Curry can be made ahead for improved taste and stores well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg