We love curry in our house, and this dish is EASY and so delicious! You can add extra red curry paste for a little extra kick of flavor too. Like most curry dishes we paired this a serving of brown rice. Enjoy!
Serves: 4 | Serving Size: 1/4 of dish
Ingredients:
- 3 cups unsweetened coconut milk
- 3 tablespoons yellow curry paste [or 3 tablespoons red curry paste and 1 tablespoon curry powder]
- 1 lb boneless, skinless chicken thighs – cut into bit sized pieces
- 2 cups low sodium chicken broth or water
- 2 medium yukon gold potatoes – cut into bite sized pieces
- 1 medium sweet yellow onion – cut into thick wedges
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
Directions:
- Heat a 12 inch cast iron skillet over medium heat – bring 1 cup of the coconut milk to a boil for about 3 minutes. Add curry paste, stir in well to fully dissolve. Add chicken thighs – stir well.
- Add remaining coconut milk, chicken broth, potatoes, onion, fish sauce and brown sugar – bring to a boil. Reduce heat and simmer until internal temperature of chicken reaches 165* and potatoes are tender. Serve with a side of rice. Enjoy!
Nutrition Information:
Per serving: Calories: 287; Total Fat: 11g; Cholesterol: 85mg; Sodium: 1384mg; Total Carbohydrates: 22g; Dietary Fiber: 3g; Sugars: 6g; Protein: 24g
Nutrition Bonus: Potassium: 369mg; Vitamin A: 8%; Vitamin C: 37%; Calcium: 36%; Iron: 13%
Modified from: McDermott, Nancie. “yellow curry chicken with potatoes.” Recipe. quick & easy thai – 70 everyday recipes. San Francisco: Chronicle Books LLC, 2004. 42. Print
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