Name: Easy Weeknight Thai Yellow Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3/4 pound baby potatoes, cubed; 1 1/2 pounds boneless, skinless chicken breasts, cubed; 1/3 cup chopped fresh cilantro; juice and zest of 1 lime; 1 yellow onion, chopped; 2 tablespoons yellow curry powder; 1 tablespoon lemongrass paste; 2 tablespoons Thai yellow curry paste; 2 cups canned full-fat coconut milk; 2 teaspoons fish sauce; 2 tablespoons extra virgin olive oil

Chicken Curry

What do you add to make the sauce creamy?

What spices do you need for chicken curry?

A delicious and simple Thai yellow chicken curry, perfect for a quick and satisfying weeknight family dinner.

Fish

Lactose Free

Gluten Free

Mediterranean

Fresh Vegetables

gram

Baby Potato Medley

Poultry

chicken breast

fresh cilantro

Fresh Fruit

lime

yellow onion

Seasonings

curry powder

lemongrass paste

Sauces

yellow curry paste

Non Dairy Milk

milliliter

coconut milk

fish sauce

Oils

extra virgin olive oil

Cholesterol

Trans fatty acids

Vitamin E

Vitamins

Lutein+zeaxanthin

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Vitamin A

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Calories from Fat

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Beta-carotene

Dietary Folate Equivalents

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Easy Weeknight Thai Yellow Chicken Curry

Produce

Meat & Seafood

Baking Goods

Condiment & Toppings

Dairy

https://s3.amazonaws.com/grocery-project/recipe_images/easy-weeknight-thai-yellow-chicken-curry-2712636-2.jpeg

Heat extra virgin olive oil in a large skillet over medium-high heat.

Add chopped yellow onion and cubed baby potatoes. Cook for 10 minutes, or until soft.

Add cubed boneless, skinless chicken breasts, Thai yellow curry paste, yellow curry powder, and lemongrass paste to the skillet. Season with salt and toss to coat the chicken. Cook for 3 minutes.

Pour full-fat coconut milk into the skillet and stir. Cover the skillet and cook for 5-10 minutes, or until the chicken is cooked through and the sauce has thickened.

Remove the curry from heat and stir in fish sauce, chopped fresh cilantro, and lime zest and juice.

Serve the Thai yellow chicken curry with steamed rice, and enjoy.

Easy Weeknight Thai Yellow Chicken Curry

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