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Yellow Curry Chicken
Prep Time: 12 mins
Cook Time: 25 mins
Total Time: 37 mins

Yellow Curry Chicken. Gluten Free Yellow Curry. Take Out Style Thai Yellow Curry.

Course: Mains
Cuisine: Thai
Keyword: Yellow Curry Chicken
Servings: 6 servings
Calories: 312 kcal
Author: Alyssa Brantley
5 from 6 votes
  • 14 ounce can full fat coconut milk
  • 1/4 cup yellow curry paste see NOTES
  • 1 pound Yukon Gold or other low-starch potatoes peeled and cut into 1" cubes (see NOTES)
  • 1 large yellow onion cut into 1/8's and roughly choppped
  • 1/3 cup water
  • 1 1/4 pounds skinless boneless chicken thighs, visible fat trimmed and cut into 2" long strips
  • 1/2 Tablespoons fish sauce
  • 2 teaspoons coconut palm sugar
  • 1/2 cup grape or sugar plum tomatoes washed
  • handful cilantro leaves for serving
  • Serve with steamed rice
To Prepare:
  1. Peel potatoes and cut into 1" cubes. Place in a large bowl of cold water until ready to use (to prevent browning). Make sure to strain before adding to recipe!%http://www.everydaymaven.com/wp-content/uploads/2014/10/IMG_1292-533x400.jpg

  2. Peel onion and cut into 1/8's. Roughly chop.%http://www.everydaymaven.com/wp-content/uploads/2014/10/IMG_1291-533x400.jpg

  3. Trim any visible fat from chicken and slice into 2" long strips.
  4. Wash grape tomatoes. Pull cilantro leaves off stems, rinse and dry.
To Cook:
  1. Heat a large pot over medium heat. Once hot, add coconut cream. The coconut cream is the solid fat that is present when you open the canned coconut milk. Do NOT shake or stir the coconut milk prior to using if you want the coconut cream to be separated. Scoop off the cream and leave the watery coconut milk behind to use later in the recipe.

  2. Add curry paste and stir into coconut cream until well combined. Heat until oil begins to separate from coconut cream.

  3. Add cubed potatoes, onion, watery coconut milk left behind in the can and water. Raise heat to high and bring to a boil.

  4. Once boiling, cover and lower to a simmer. Continue cooking for 8 to 10 minutes.

  5. Remove lid, add sliced chicken pieces and raise heat to high to bring back to a boil. Once boiling, cover, lower heat to a simmer and continue cooking for an additional 8 to 10 minutes until chicken is cooked through and potatoes are tender.

  6. Add fish sauce, palm sugar and grape tomatoes. Cook for an another 2 to 3 minutes. Serve topped with cilantro and Enjoy!

Nutrition Facts
Yellow Curry Chicken
Amount Per Serving
Calories 312 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 13g81%
Cholesterol 89mg30%
Sodium 222mg10%
Potassium 745mg21%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 2g2%
Protein 22g44%
Vitamin A 1680IU34%
Vitamin C 13.2mg16%
Calcium 61mg6%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.

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