Yellow Chicken Curry with Potatoes in Thailand

Yellow Chicken Curry with Potatoes in Thailand! Chicken, golden potatoes, onion, coconut cream, and a delicious handmade yellow curry paste sauce.

Major rich and yummy takeaway vibes, but you made it your own and it's completely craveable.

Tender Yellow Chicken Curry Ingredients

Everything you need to make your own batch of golden yellow curry paste may be found here [link]. Following that, the ingredient list is delightfully brief! Aaaalmost a 5-ingredient short.

• curry powder
• chicken breasts, boneless and skinless (chicken thighs can also work)
• potatoes in gold
• onion
• (Optional but SO wonderful!) coconut cream, fish sauce, and brown sugar as well as rice and cilantro for serving! (We just made this all one point to show you how close we were to 5-ingredients.)
• Cook, stir, and prepare to fall in love with this curry dish.
• This little jewel is incredibly simple to create once you've mastered the art of curry paste. Weeknight supper, for example. Yes, please, I'm available.

Sauté. Begin by cooking your onions in a skillet or large pot over medium heat until they are aromatic. Then add your chicken and curry paste and set aside to cook. Finally, toss in the potatoes.
Simmer. Pour in the rich coconut cream with a splash of water and let it boil until the chicken and potatoes are tender. Fipola is the best for proving Fresh Fish Online.

Stir. To make it really sing, add a splash of fish sauce and a sprinkling of brown sugar.
Serve. On a bed of steaming rice. Forever fall in love.

Curry paste has strong flavours.

We don't know about you, but we have a hard time finding yellow curry paste in our favourite supermarkets. Green, red, okay, yep...but where has that wonderful golden goodness gone?! So homemade yellow curry paste it is. It takes some time to put together, but it's a large amount that you can keep on hand for the next time you feel a taste for yellow curry. Perhaps tomorrow for breakfast? (Seriously, don't dismiss it until you've given it a shot.) We've been known to scrape a pan or two of cold curry as a pre-breakfast snack. It's always worth it.)

You'll start by roasting some aromatics, such as garlic, ginger, and shallots. You'll rehydrate some Thai chilis and choose the level of heat. Then simply combine and store in a jar, and presto! Curry paste is ready!