Heat extra virgin olive oil in a large skillet over medium-high heat.
2
Add chopped yellow onion and cubed baby potatoes. Cook for 10 minutes, or until soft.
3
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.
4
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.
5
Remove the curry from heat and stir in fish sauce, chopped fresh cilantro, and lime zest and juice.
6
Serve the Thai yellow chicken curry with steamed rice, and enjoy.