Thai Yellow Chicken Curry Recipe with Potatoes and Shallots
A Thai yellow curry falls on the milder side of the heat spectrum and this one combines chicken thigh meat with potatoes, shallots and lots of coriander to create a wonderfully simple meal.
Servings 2 Servings
Calories 709kcal
Ingredients
- 300 g Chicken Thigh Meat 11oz
- 200 ml Tin Coconut Milk ⅔ Cup + 2 tablespoon
- 75 g Thai Yellow Curry Paste 4½-5 tablespoon
- 125 ml Chicken Stock ½ Cup
- 125 ml Water ½ Cup
- 250 g New Potatoes 1-1¼ Cups
- 8-10 Small Shallots 125g
- 1-2 Thai Green Chilli Peppers
- 1 tablespoon Light Brown Sugar
- 1 tablespoon Fish Sauce
- 1 Lime
- 3-4 tablespoon Freshly Coriander 10g
Instructions
- Heat a 20cm or 8" saucepan over a medium-high heat and pour in the coconut milk, then bring it to a boil.
- Stir in the yellow curry paste, and when it returns to a boil, reduce the heat to medium and cook until the coconut milk reduces to a simmer. Stir and cook until the oil begins to separate on top of the sauce. This will take around 5 minutes.
- Cut the green chilli peppers in half and throw them into the sauce, and trim up the "furry" ends of the shallots, peel them and add them to the sauce.
- Cut the potatoes into bite-sized pieces and add them to the sauce, followed by the chicken stock and water, then simmer for 10 minutes.
- Cut the chicken thighs into bite-sized pieces, then add the chicken to the pan, followed by the light brown sugar and fish sauce.
- Zest the lime into the curry, add a lid and simmer for 20 minutes.
- Squeeze in lime juice to taste just before serving and balance the flavours with more sugar and fish sauce if required.
- Stir through most of the coriander, reserving a little for garnish.
Video
Nutrition
Serving: 1 | Calories: 709kcal | Carbohydrates: 63g | Protein: 48g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Cholesterol: 185mg | Sodium: 3386mg | Fiber: 8g | Sugar: 16g
