Thai Yellow Curry with Chicken
Thai Yellow Curry with Chicken is the ultimate comfort food. Yukon gold potatoes, pearl onions, sliced carrots, and bite-sized pieces of chicken soak up all the wonderful creaminess of curry, coconut cream, and coconut milk, making each bite heaven.
Ingredients
- 1 tablespoon coconut oil
- 14 ounces frozen pearl onions thawed
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1.5 cups Thai yellow curry paste
- 12 Yukon gold potatoes cut into bite-sized pieces (I quarter them)
- 3 and 1/4 cups coconut cream ultra-high temperature-UHT
- 1.5 cups coconut milk
- 1 cup water
- 8 large carrots sliced
- 3 tablespoons coconut sugar
- 1.5 tablespoons fish sauce
Instructions
- Heat 1 tablespoon coconut oil on medium heat in a large dutch oven.
- Once hot, add the thawed pearl onions and sauté until fragrant, about 3 minutes.
- Add salt and pepper.
- Add the chicken and curry paste and sauté for 5 minutes.
- Add the potatoes and stir to coat.
- Add the coconut cream, coconut milk, and water to the pot. Turn the heat to high. Once it starts to simmer, reduce heat to medium low and simmer for 15 minutes.
- Add the carrots and simmer for another 15 minutes or until the potatoes are tender.
- Stir in the fish sauce and the coconut sugar.
- Serve with rice.
Notes
Put the pearl onions in a strainer and defrost them at room temperature. This makes sure all the excess water drains away.
This recipe makes a lot. Cut the recipe in half or freeze the leftovers (I've done this and it's still amazing tasting).