Thai Yellow Chicken Curry with Potatoes

Name: Thai Yellow Chicken Curry with Potatoes
Total time: 45 min
Ingredients: 1 tbsp Avocado oil; Onion, sliced thinly; 1 lb Chicken breast, boneless skinless; ¼ cups Curry, paste; 10 Potato; 1 Coconut cream; ½–1 cup Water or broth; 1 Salt; 2 tsp Fish sauce; 1–2 tbsp Brown sugar; ¼ cups Cilantro, chopped; 2 cups Rice

By Pinch of Yum · 45 min

Ingredients

Avocado oil1 tbsp
Onion · sliced thinly
Chicken breast · boneless skinless1 lb
Curry · paste¼ cups
Potato10
Coconut cream1
Water or broth½–1 cup
Salt1
Fish sauce2 tsp
Brown sugar1–2 tbsp
Cilantro · chopped¼ cups
Rice2 cups

Instructions

Heat the oil in a large pot over medium-low heat. Add the sliced onion and saute for a few minutes until fragrant and softened.
Add the chicken and curry paste and saute for 3-5 minutes. Add the potatoes and stir to coat them in the paste.
Add the coconut cream and 1/2 cup water or broth to the pot. Season with a heavy pinch of salt.
Simmer for 20-30 minutes until the potatoes are fully cooked, adding more liquid as needed for the sauce consistency you want. Cook the rice according to package directions while the curry simmers.
Stir in the fish sauce and brown sugar, if using, adding to taste. Serve over the rice.

Summarized from Pinch of Yum's video. Watch it for the details.

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Onion Rice Potato Brown sugar Chicken breast Coconut cream

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