Thai Yellow Curry Chicken that's so Good & Easy, You'll Forget Takeout

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

yellow curry paste

💰Cheaper: homemade curry paste

Homemade curry paste can be made with common spices.

fish sauce

💰Cheaper: soy sauce

Soy sauce is a common substitute for fish sauce.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are cheaper than breasts.

Chop chicken into 1.5-inch pieces, about a pound total.

Use a large shallot instead of onion, cutting it into strips.

Cut 1 pound of warba potatoes into quarters.

Turn the burner on to medium heat and use a 4-quart Dutch oven.

Add about 1 tablespoon of vegetable oil to the pot once hot.

Add the shallot and cook for about 2-3 minutes to soften.

Add 3 tablespoons of yellow curry paste and stir to combine.

Add a couple of tablespoons of coconut milk to mix in the curry paste.

Once combined, add the chicken and cook for about 3 minutes.

Add the remaining coconut milk and 1 cup of chicken broth, ensuring the potatoes are covered by the liquid.

Bring the mixture to a simmer, then reduce heat to medium-low and cover, cooking for 15 minutes.

Check the potatoes for tenderness with a fork; the oil should float to the top.

Add 1 tablespoon of sugar and 2 tablespoons of fish sauce, stirring to combine.

Turn off the heat and scoop the curry into a serving bowl.

Add the Thai basil leaves, using as little or as much as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens