My husband and I love curry. It seems that when he feels like cooking he either makes some kind of grilled something, steak or bratwurst or some type of stew. <– yes, typical man. haha.
Now, I love my husband’s cooking but I feel like when he cooks he makes the same things over and over again… the same steak and a side, or his same oxtail stew, and or the same type of beef curry.
He’s a big fan of red curry and usually makes it pretty spicy.
Lately though, I’ve been craving some yellow coconut curry so one night I told him that it would be my turn to make the curry.
I think he felt kind of offended because he promptly said, “What? You don’t like my curry?”
Well, of course I do… I just want to switch it up a little and want something creamier and made with coconut cream and the yellow curry paste I made the other day.
“Oh, I didn’t think you liked coconut.”
That part is actually partially true. I’m not a huge fan of pure coconut water or coconut milk just plain, but I do love it when it’s mixed in a smoothie or part of a curry.
I like the flavor of coconut, I just cannot have too pure or too much of it.
Which, in this dish, turns out perfectly! You get that slight hint of coconut flavor but what the coconut cream really does is make the most luscious and creamy sauce that I have ever had.
Then you get a slight heat from the homemade yellow curry paste… mmmmmm. Making my mouth water just thinking back on it.
I’ve still got some leftover yellow curry paste so this yellow chicken curry will definitely be on the dinner table again in the very near future.
Thai Yellow Chicken Curry
Ingredients
- 1 Tbsp olive oil
- 1/2 medium yellow onion diced
- 1 lb boneless, skinless chicken breast cut into 1/2 inch chunks
- 1/3 cup yellow curry paste *
- 5 small red potatoes cut into 1/2 inch chunks
- 1 (14 oz) can coconut cream
- 1 cup water
- 2 tsp fish sauce
- 2 Tbsp packed light brown sugar
Instructions
- In a large stockpot over medium heat, add the oil and onions and cook for 2-3 minutes or until onions are slightly translucent and soft. Add the chicken and curry paste, stir together, and cook for 5-7 minutes. Add potatoes and stir.
- Pour water and coconut cream into the pot then bring to boil and lower heat to simmer for about 20-30 minutes, until the chicken and potatoes are cooked through. Add the fish sauce and brown sugar and stir to combine.
- Remove from heat and serve immediately alone or over rice.
