Thai Yellow Chicken Curry with Carrots and Potatoes
Thai Yellow Curry recipe that is full of traditional Thai flavors, chicken, coconut milk, carrots and potatoes. A healthier and gluten-free dinner recipe for those busy weeknights!
Ingredients
Yellow Curry Paste
- 4 cloves garlic crushed
- 2 tsp. ginger paste or grated ginger
- 2-6 Thai chili peppers finely diced
- 1 ½ tsp. salt
- 1 Tbsp. turmeric
- 1 Tbsp. curry powder mild
- 1 tsp. coriander ground
- 1 Tbsp. lemongrass paste
Yellow Chicken Curry
- 2 Tbsp. olive oil
- 1 ½ cups sweet onions cut into 1-inch pieces
- 1 lb. chicken cut into 1-inch cubes
- 1 red bell pepper cut into 2-inch strips
- 1 ½ cups carrots cut into ½-inch pieces
- 1 ½ cups Yukon gold potatoes cut into ¾-inch cubes
- 2 15-oz. cans full-fat coconut milk or one can lite and one can full-fat
- 1 Tbsp. white sugar
- ½ tsp. salt
Instructions
For the Yellow Curry Paste:
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Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.)
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Process ingredients for 2-4 minutes, or until ingredients become a thick paste.
For the Yellow Chicken Curry:
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Drizzle olive oil into a large pan over medium heat and add onions. Saute for 3-5 minutes.
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Add chicken and curry paste. Saute over medium heat for 3-5 more minutes, or until chicken is almost done cooking.
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Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.
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Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender.
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Serve yellow chicken curry over jasmine rice and enjoy!
Recipe Notes
You can double or even triple the Yellow Curry Paste recipe. If you would like to save the paste for later, store it in an airtight zip-top bag and keep in the refrigerator for up to 2 weeks.