Thai Yellow Chicken Curry With Potatoes And Tomatoes Recipes

THAI YELLOW CHICKEN CURRY WITH POTATOES

Thai Yellow Chicken Curry with Potatoes image

Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.

Provided by Pinch of Yum

Categories Dinner

Time 40m

Number Of Ingredients 10

Ingredients

1 tablespoon oil
half a yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup yellow curry paste
10 baby golden yukon potatoes, cut into bite-sized pieces
one 14-ounce can coconut cream (it's like coconut milk, but even more luscious)
1/2 - 1 cup water
2 teaspoons fish sauce (optional)
1-2 tablespoons brown sugar (optional)
cilantro and rice for serving

Steps:

Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.

Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg

THAI YELLOW CHICKEN CURRY WITH POTATOES AND TOMATOES

Thai Yellow Chicken Curry With Potatoes and Tomatoes image

Make and share this Thai Yellow Chicken Curry With Potatoes and Tomatoes recipe from Food.com.

Provided by Tasberry

Categories Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

2 red chilies, depending on desired spice level (or substitute green)
1 small cooking onion
1 piece galangal or 1 piece ginger, about 4cm long, sliced
3 large garlic cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon fresh nutmeg
3 tablespoons fish sauce
1 teaspoon dried turmeric or 4 cm fresh turmeric, about 4cm long, sliced
1 tablespoon brown sugar
4 kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
1 (400 ml) can coconut milk
1 tablespoon fresh lime juice (or juice from 1/2 lime)
1 tablespoon ketchup
1 kg chicken piece
1 stalk lemongrass or 2 slices lemon rind
2 potatoes, scrubbed and chopped into wedges
1 red capsicum, de-seeded and sliced
1 -2 additional kaffir lime leaf, left whole
1 cup cherry tomatoes
1/2 cup fresh coriander or 1/2 cup fresh basil, torn, to finish the dish

Steps:

Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.
Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.
Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.
Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.

Nutrition Facts : Calories 884.1, Fat 60, SaturatedFat 30.1, Cholesterol 187.5, Sodium 1305.7, Carbohydrate 35.3, Fiber 4.6, Sugar 9.9, Protein 53.1

THAI YELLOW CURRY CHICKEN WITH VEGETABLES

Thai Yellow Curry Chicken With Vegetables image

This classic Thai yellow curry dish with vegetables is made in a traditional way using chicken drumsticks and potatoes.

Provided by Darlene Schmidt

Categories Dinner Entree

Time 1h20m

Yield 4

Number Of Ingredients 23

Ingredients

24 to 32 oz. chicken (6 to 8 drumsticks or other chicken pieces, without skin for a lower fat dish)
2 to 3 potatoes (chopped into small chunks)
1 cup tomatoes ( cherry variety, or 1 to 2 medium-sized tomatoes, sliced into wedges)
1 cup stock (chicken, good-quality)
1 handful coriander (fresh)
Curry Sauce:
1 stalk lemongrass (fresh, minced, or substitute 1 tbsp lemon juice)
4 cloves garlic
6 teaspoons galangal (or ginger, or Thai ginger, sliced thinly)
1 shallot (or 1/4 cup purple onion)
1 chili pepper (yellow or red, sliced, or 1/2 to 1 tsp. dried crushed chili from the spice aisle)
1/2 tsp. chili powder (North American type at your local supermarket spice aisle)
3/4 tsp. turmeric
1 tsp. coriander (ground)
1 tsp. cumin (ground)
1/4 tsp. cinnamon
1/3 tsp. white pepper
3/4 tsp. shrimp paste
2 tbsp. fish sauce
1 tbsp. lime juice
2 tbsp. palm sugar (or brown sugar)
1 tbsp. ketchup
3/4 can coconut milk (reserve remaining 1/4 can)

Steps:

Preheat oven to 375 F.
Place all curry sauce ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock, and stir to combine.
Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375 F for 45 minutes. Remove from oven, add tomatoes, cover, and return to oven for 15 to 20 more minutes.
Remove from oven, and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes.
Before serving, stir in the reserved coconut milk . Now taste test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock.
Top with a handful of lightly chopped coriander, serve with Thai jasmine rice . Enjoy!

Nutrition Facts : Calories 881 kcal, Carbohydrate 66 g, Cholesterol 180 mg, Fiber 7 g, Protein 64 g, SaturatedFat 20 g, Sodium 1106 mg, Fat 42 g, ServingSize serves 3 to 4, UnsaturatedFat 18 g

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