Thai Yellow Curry Chicken

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  • 2 tablespoons yellow curry paste, or to taste
  • 2 tablespoons water
  • 1 (16 ounce) can coconut milk
  • 2 medium potatoes, peeled and diced
  • 1/2 cup fried shallots or onions, divided
  • 1 pound chicken, cut into 2-inch pieces
  • 1/2 teaspoon sea salt
  • 1 large red bell pepper, seeded and julienned
  • 1 tablespoon brown sugar or palm sugar
  • 1 teaspoon fish sauce, or to taste
  • 1/4 cup chopped cilantro to garnish


In a small bowl, mix curry paste with water.
In a medium saucepan, combine coconut milk and curry paste.
Add potatoes, 1/4 cup of shallots and salt.
Bring to a boil, then reduce heat to medium and cook until potatoes are just beginning to soften.
Add chicken, reduce heat to low and simmer until chicken and potatoes are thoroughly cooked.
Add bell pepper, sugar and fish sauce. Cook for 1-2 minutes more.
Remove from heat.
Serve over steamed jasmine rice and garnish with reserved shallots and cilantro.

Recipe from Central Market Shoreline - Culinary Resource Center
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