This wildly aromatic Thai Yellow Chicken Curry comes together quickly to make a hearty, healthy weeknight meal that everyone will find irresistible. See recipe notes for stovetop instructions.
Servings: 4to 6
2tablespoonsneutral oilI use avocado
1large red or yellow onionfinely sliced, or diced
1/3cupyellow curry paste
2teaspoonsfreshly grated ginger
114-ouncecan full-fat coconut milk
2cupsYukon gold potatoes cut into 1-inch pieces
pinch of salt(only if needed)
8boneless, skinless chicken thighs
1lime cut into wedges for serving, optional
handful of cilantro leaves for garnish, optional
1/2cupchopped cashews optional
Preheat oven to 400ºF
Heat oil in a large, ovenproof skillet over medium heat. Add onions and cook until soft, about 5 minutes. Shove onions to one side of the skillet and stir in the curry paste and ginger. Cook until paste is fragrant and a little darker, about 1 minute.
Pour in the coconut milk a little at a time, stirring as you go. Add 1/2 cup water then stir in the brown sugar and fish sauce and cook for 30 seconds, until sugar is dissolved. At this point you can taste the sauce. It should taste a little on the salty side becasue the potatoes and chicken haven't been added. If it tastes a bit bland, add another tablespoon of yellow curry paste and a pinch of salt.
Add the potatoes and stir to coat. Using tongs, add the chicken thighs flipping them around to coat in the sauce. Fold the thighs into little bundles so they are seam side down.
Transfer skillet to oven and bake for 30 to 35 minutes, basting halfway through. Depending on the size of the chicken thighs, they could take 5 minutes more, or less.
Top with chopped cashews, fresh cilantro, and lime wedges for squeezing over, if using.
STOVETOP INSTRUCTIONSTo make this Thai yellow chicken curry recipe on the stovetop, you will need to cut the chicken into bite-size pieces.
Heat oil in a large skillet over medium heat, add onions and cook until soft, about 4 minutes. Shove onions aside. Add in the curry paste and ginger, and stir until paste is fragrant and darker, about 1 minute.
Pour in the coconut milk a little at a time, stirring as you go and cook until bubbling, about 1 minute. Add 1/2 cup water, stir in brown sugar and fish sauce and cook until sugar is dissolved, about 30 seconds.
Add the potatoes and stir to coat in the sauce. At this point you can taste the sauce. If it seems bland, add another tablespoon of curry paste. Don't panic if it tastes too salty. The chicken and potatoes will take care of toning down the saltiness as they cook.
Add the chicken pieces and cook, stirring occasionally, until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
Garnish with fresh cilantro and serve with lime wedges for squeezing over. Enjoy!
To store: Once cooled, transfer to a large container, cover tightly, and refrigerate for up to 3 days. Reheat gently on the stovetop or in a warm oven until completely warmed through.*Note that as the curry sits, it loses some of its bright yellow colour but will be just as tasty, nonetheless.To freeze: Once completely cooled, transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Thai Yellow Chicken Curry (Baked or Stovetop) by Sandra Valvassori at sandravalvassori.com