This Thai yellow curry chicken with potatoes is a mild and slightly sweet curry that's packed with warm, flavorful spices and is super quick and easy to make.
1poundboneless skinless chicken breastscut into bite sized pieces
1poundbaby gold potatoesquartered
1cupdiced yellow onion
2tspminced garlic
1tbspvegetable oil
3tbspred curry paste
2tbspyellow curry powder
1-2tspfish sauce
114 oz can full fat coconut milk
1cup chicken stock
1tbspbrown sugar
Instructions
Heat the oil in a large pan over medium heat then add the diced onion and cook for 2-3 minutes until translucent and softened. Add the garlic and cook for around 30 -45 seconds until fragrant.
Add the chicken and cook for 3-4 minutes until browned but not fully cooked through, then add the potatoes and cook another minute.
Lower the heat slightly then add the curry paste and curry powder and stir constantly for 1-2 minutes until fragrant.
Add in the coconut milk, chicken stock, fish sauce, and brown sugar and stir to combine. Bring to a low simmer and cook for around 20 minutes until the sauce is thickened and the chicken and potatoes are cooked through. Serve over steamed rice.