Simple Yellow Curry

Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 3 tablespoons yellow curry paste
• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 carrots, peeled and sliced
• 2 russet potatoes, peeled and cubed
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 4 cups cooked white rice, for serving

Method

1. 1

   Heat the oil in a large skillet or 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.

   4:00 · Cook onion
2. 2

   Add the garlic and curry paste and cook, stirring constantly, until fragrant, about 1 minute.

   1:00 · Cook curry paste
3. 3

   Add the chicken pieces and stir to coat in the curry paste, cooking for 2 to 3 minutes until the outside is no longer pink.

   2:30 · Sear chicken
4. 4

   Pour in the coconut milk and chicken broth, stirring to combine and scraping up any bits from the bottom of the pan.

5. 5

   Add the carrots and potatoes, bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken is cooked through, about 20 minutes.

   20:00 · Simmer curry
6. 6

   Stir in the fish sauce, brown sugar, and lime juice, and simmer uncovered for 5 more minutes to let the flavors meld.

   5:00 · Simmer with seasonings
7. 7

   Taste and adjust seasoning with additional fish sauce or lime juice as needed.

8. 8

   Ladle the curry over bowls of cooked rice and garnish with chopped cilantro before serving.