Thai Yellow Curry with Chicken and New Potatoes
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Ingredients
- 500 g chicken thigh fillets, diced
- 3 tbsp thai yellow curry paste
- 400 ml coconut milk
- 300 g baby new potatoes, halved
- 1 onion, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 449 kcal
- Protein
- 29.2 g
- Carbohydrate
- 23 g
- of which sugars
- 9.3 g
- Fat
- 26.6 g
- of which saturates
- 19.2 g
- Fibre
- 3.2 g
- Salt
- 2.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai yellow curry paste and turmeric in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 2
Add the sliced onion and cook for 3 minutes until softened.
- 3
Add the chicken thigh and stir-fry for 4 minutes until it changes colour on the outside.
- 4
Pour in the rest of the coconut milk and add the new potatoes, then bring to a simmer.
- 5
Cover and cook for 20 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through with no pink remaining.
- 6
Season with the fish sauce and palm sugar and serve with jasmine rice.
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