Name: Thai Yellow Chicken Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 30 oz coconut cream; 1 qt coconut milk; 3 tbsp yellow curry paste; 2 tbsp mild curry powder; 1 ½ tbsp fresh ginger; 3 tbsp minced garlic; 2 ½ lbs boneless skinless chicken breast; 2 onions; 4 large carrots; 1 qt chicken stock; 2 tbsp cornstarch; ¼ cup soy sauce; ¼ cup fish sauce; 2 tbsp lime juice; 2 tbsp brown sugar; 30 oz canned, sliced potatoes

AuthorMelanie

DifficultyBeginner

Just like our favorite Thai place!

[cooked-sharing]

Yields1 Serving

Prep Time20 minsCook Time20 minsTotal Time40 mins

30 oz coconut cream

1 qt coconut milk

3 tbsp yellow curry paste

2 tbsp mild curry powder

1 ½ tbsp fresh ginger

3 tbsp minced garlic

2 ½ lbs boneless skinless chicken breast

2 onions

4 large carrots

1 qt chicken stock

2 tbsp cornstarch

¼ cup soy sauce

¼ cup fish sauce

2 tbsp lime juice

2 tbsp brown sugar

30 oz canned, sliced potatoes

Place coconut cream and coconut milk in a large pan and cook on high until reduced by half.

Whisk in curry paste, curry powder, ginger and garlic and continue to cook 2 minutes.

Add chicken, carrots, onions and chicken stock mixture.

Combine chicken stock and remaining ingredients EXCEPT POTATOES with a whisk and add to pot.

Cover and cook on medium low until chicken is cooked through and tender.

Add drained potatoes and heat through.

Serve over white rice.

CategoryPoultry

Ingredients