Yellow Chicken Curry with Potatoes
This restaurant-style curry dish features chunks of tender chicken and Yukon Gold potatoes in a creamy, coconut milk based sauce. Even picky eaters love this one!
Servings: 4 servings
Calories: 697kcal
Ingredients
- 1-2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts, cubed
- 2-3 tablespoons yellow curry paste
- 1/2 cup diced onion
- 1 13.5 oz. can coconut milk
- 3/4 cup chicken broth
- 1 tablespoon fish sauce
- 1 pound Yukon gold potatoes peeled and cubed
- 3/4 cup heavy cream
- Chopped peanuts for garnish
- Chopped fresh cilantro for garnish
- Hot cooked rice for serving
Instructions
- In a large sauté pan, heat oil over medium-high heat. Add chicken and cook until browned. Remove to a plate and keep warm.
- Add yellow curry paste to skillet and cook until onions are tender, 3-5 minutes. Stir in the coconut milk, chicken broth, fish sauce and potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
- Return the chicken to the pan, and simmer for an additional 8-10 minutes, or until chicken is cooked through. Stir in the heavy cream.
- Sprinkle with peanuts and chopped cilantro before serving, if desired. Serve over hot cooked rice.
Nutrition
Serving: 1g | Calories: 697kcal | Carbohydrates: 44g | Protein: 43g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1372mg | Fiber: 3g | Sugar: 5g