* 1 Pound (450g) of diced boneless chicken thighs (can substitute with chicken breast or tofu)
* 1 Pound of potatoes, peeled and cut into quarters
* 1 medium size carrot, halved and sliced (100g)
* 1 medium size onion, small dice
* 2 cups of chicken broth (500ml)
* 1 can of coconut cream (400ml)
* 2-3 tbsp of Thai Yellow Curry Paste
* 1tsp of brown sugar
* Splash of fish sauce
* Juice of one lime
* 1tbsp of vegetable oil
* Spring onions or cilantro for garnish
* Thai red chilli for garnish
* Cooked Jasmine rice for sticky rice balls
​
**How to prepare Thai Yellow Curry:**
**1.** Preheat a non-stick frying pan or a large pot over high heat. Add 1tbsp of vegetable oil.
**2.** Add the diced chicken and sear until golden brown. Remove from the pan and set aside.
**3.** Add the diced onions and carrots to the same pan and cook for about 5 minutes until they start to brown.
**4.** Add 2-3tbsp of Thai yellow curry paste and continue cooking for another minute.
**5.** Add the diced potatoes, chicken broth, and coconut cream to the pan. Return the chicken thighs to the pan. Bring to a boil and then reduce heat to a simmer. Cook for 40 minutes, stirring occasionally. If using chicken breast or tofu, add them once the potatoes are cooked through.
**6.** Season with brown sugar, lime juice, and a splash of fish sauce. Taste and adjust seasoning as needed.
**7.** Serve with jasmine rice balls and garnish with spring onions or cilantro. Sprinkle chopped Thai red chili on top according to your preference. Enjoy!
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**This recipe serves:** 4 portions
**Preparation time:** 20 minutes
**Cooking time:** 40 minutes
​
**Ingredients for Thai Yellow Chicken Curry:**
* 1 Pound (450g) of diced boneless chicken thighs (can substitute with chicken breast or tofu)
* 1 Pound of potatoes, peeled and cut into quarters
* 1 medium size carrot, halved and sliced (100g)
* 1 medium size onion, small dice
* 2 cups of chicken broth (500ml)
* 1 can of coconut cream (400ml)
* 2-3 tbsp of Thai Yellow Curry Paste
* 1tsp of brown sugar
* Splash of fish sauce
* Juice of one lime
* 1tbsp of vegetable oil
* Spring onions or cilantro for garnish
* Thai red chilli for garnish
* Cooked Jasmine rice for sticky rice balls
​
**How to prepare Thai Yellow Curry:**
**1.** Preheat a non-stick frying pan or a large pot over high heat. Add 1tbsp of vegetable oil.
**2.** Add the diced chicken and sear until golden brown. Remove from the pan and set aside.
**3.** Add the diced onions and carrots to the same pan and cook for about 5 minutes until they start to brown.
**4.** Add 2-3tbsp of Thai yellow curry paste and continue cooking for another minute.
**5.** Add the diced potatoes, chicken broth, and coconut cream to the pan. Return the chicken thighs to the pan. Bring to a boil and then reduce heat to a simmer. Cook for 40 minutes, stirring occasionally. If using chicken breast or tofu, add them once the potatoes are cooked through.
**6.** Season with brown sugar, lime juice, and a splash of fish sauce. Taste and adjust seasoning as needed.
**7.** Serve with jasmine rice balls and garnish with spring onions or cilantro. Sprinkle chopped Thai red chili on top according to your preference. Enjoy!