Thai Yellow Chicken Curry with Potatoes and Tomatoes
Transport your taste buds to the vibrant streets of Thailand with this rich and comforting Thai Yellow Chicken Curry with Potatoes and Tomatoes. Featuring tender chicken thighs simmered in a fragrant blend of yellow curry paste, creamy coconut milk, and savory chicken broth, this dish is bursting with bold yet harmonious flavors. The golden potatoes absorb the flavorful curry, while juicy Roma tomatoes add a touch of sweetness and bright acidity. Aromatics like garlic, ginger, and onions create an irresistible base, enhanced by the umami kick of fish sauce and a hint of brown sugar for balance. Served over fluffy jasmine rice and garnished with fresh cilantro and a zing of lime, this one-pot wonder is perfect for a satisfying weeknight meal or an impressive dinner party dish.
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Recipe Information
Ingredients
- 500 g Chicken thighs
- 3 tbsp Yellow curry paste
- 400 ml Coconut milk
- 250 ml Chicken broth
- 300 g Potatoes
- 3 pcs Roma tomatoes
- 1 large Yellow onion
- 3 cloves Garlic
- 1 tbsp Ginger
- 2 tbsp Fish sauce
- 1 tbsp Brown sugar
- 2 tbsp Vegetable oil
- 2 tbsp Fresh cilantro
- 1 pc Lime
- 4 servings Cooked jasmine rice
Instructions
Peel and dice the potatoes into bite-sized cubes. Set them aside in a bowl of water to prevent browning.
Dice the onion into thin slices. Mince the garlic and grate the ginger. Chop the tomatoes into large chunks.
Cut the chicken thighs into bite-sized pieces and season them lightly with salt and pepper.
Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the onion and sauté until softened, about 3-4 minutes.
Add the garlic, ginger, and yellow curry paste to the pot. Stir continuously for about 1-2 minutes until aromatic.
Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
Drain the potatoes and add them to the pot. Let them simmer for 10 minutes, stirring occasionally.
Add the chicken pieces to the pot and cook for another 10-12 minutes, or until the chicken is fully cooked and the potatoes are fork-tender.
Stir in the chopped tomatoes, fish sauce, and brown sugar. Simmer for an additional 3-5 minutes until the tomatoes soften slightly but maintain their shape.
Taste and adjust seasoning, adding more fish sauce or a squeeze of lime juice if desired.
Garnish with fresh cilantro and serve hot over jasmine rice.
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 372.3 g | 135% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 57.7 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 370 mg | 28% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4729 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
