Thai Yellow Chicken Curry With Potatoes And Tomatoes Recipes

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THAI YELLOW CHICKEN CURRY WITH POTATOES



Thai Yellow Chicken Curry with Potatoes image

Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.

Provided by Pinch of Yum

Categories     Dinner

Time 40m

Number Of Ingredients 10

1 tablespoon oil
half a yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup yellow curry paste
10 baby golden yukon potatoes, cut into bite-sized pieces
one 14-ounce can coconut cream (it's like coconut milk, but even more luscious)
1/2 - 1 cup water
2 teaspoons fish sauce (optional)
1-2 tablespoons brown sugar (optional)
cilantro and rice for serving

Steps:

  • Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
  • Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
  • Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.

Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg

CHICKEN CURRY AND POTATOES



Chicken Curry and Potatoes image

This is the best curry chicken you will ever have. It is also very good with a side of basmati rice! This recipe comes from my Assyrian grandma! Hope you enjoy it.

Provided by sharon younan

Categories     Main Dish Recipes     Curries     Chicken

Time 1h

Yield 8

Number Of Ingredients 9

1 (3 pound) chicken, cut into pieces
¼ cup vegetable oil
2 medium (2-1/2" dia)s onions, chopped
8 cloves garlic, chopped
¼ cup mild curry powder
2 tablespoons hot curry powder
1 teaspoon ground black pepper
1 pinch salt to taste
5 medium (2-1/4" to 3" dia, raw)s russet potatoes, peeled and cut into 1-inch pieces

Steps:

  • Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
  • Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
  • Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 29.7 g, Cholesterol 60.3 mg, Fat 39.3 g, Fiber 5.1 g, Protein 18.4 g, SaturatedFat 10.1 g, Sodium 85.2 mg, Sugar 2.4 g

THAI YELLOW CHICKEN CURRY



Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

  • Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
  • Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
  • Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

CHICKEN CURRY WITH POTATOES



Chicken Curry with Potatoes image

Provided by Tia Mowry

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1 cup heavy cream
Juice of 1 lime
1 tablespoon cardamom
1 tablespoon cumin
1 tablespoon turmeric
2 teaspoons black pepper
1 teaspoon kosher salt
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch cubes
1 tablespoon grapeseed oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
2 cloves garlic, peeled and minced
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1 pound baby Yukon Gold potatoes, cut into 1-inch dice
One 28-ounce can diced tomatoes
1 cinnamon stick
1 tablespoon tomato paste
1 cup chicken stock
1 cup coconut milk
1/2 cup chopped fresh cilantro

Steps:

  • For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
  • For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
  • Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.

THAI YELLOW CHICKEN CURRY WITH CARROTS AND POTATOES



Thai Yellow Chicken Curry with Carrots and Potatoes image

Thai Yellow Curry recipe that is full of traditional Thai flavors, chicken, coconut milk, carrots and potatoes. A healthier and gluten-free dinner recipe for those busy weeknights!

Provided by London Brazil

Categories     Main Course

Time 50m

Number Of Ingredients 17

4 cloves garlic (crushed)
2 tsp. ginger paste (or grated ginger)
2-6 Thai chili peppers (finely diced)
1 ½ tsp. salt
1 Tbsp. turmeric
1 Tbsp. curry powder (mild)
1 tsp. coriander (ground)
1 Tbsp. lemongrass paste
2 Tbsp. olive oil
1 ½ cups sweet onions (cut into 1-inch pieces)
1 lb. chicken (cut into 1-inch cubes)
1 red bell pepper (cut into 2-inch strips)
1 ½ cups carrots (cut into ½-inch pieces)
1 ½ cups Yukon gold potatoes (cut into ¾-inch cubes)
2 15-oz. cans full-fat coconut milk (or one can lite and one can full-fat)
1 Tbsp. white sugar
½ tsp. salt

Steps:

  • Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.)
  • Process ingredients for 2-4 minutes, or until ingredients become a thick paste.
  • Drizzle olive oil into a large pan over medium heat and add onions. Saute for 3-5 minutes.
  • Add chicken and curry paste. Saute over medium heat for 3-5 more minutes, or until chicken is almost done cooking.
  • Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.
  • Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender.
  • Serve yellow chicken curry over jasmine rice and enjoy!

Nutrition Facts : Calories 220 kcal, Carbohydrate 19 g, Protein 18 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 759 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

THAI YELLOW CURRY CHICKEN WITH VEGETABLES



Thai Yellow Curry Chicken With Vegetables image

This classic Thai yellow curry dish with vegetables is made in a traditional way using chicken drumsticks and potatoes.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 1h20m

Yield 4

Number Of Ingredients 23

24 to 32 oz. chicken (6 to 8 drumsticks or other chicken pieces, without skin for a lower fat dish)
2 to 3 potatoes (chopped into small chunks)
1 cup tomatoes ( cherry variety, or 1 to 2 medium-sized tomatoes, sliced into wedges)
1 cup stock (chicken, good-quality)
1 handful coriander (fresh)
Curry Sauce:
1 stalk lemongrass (fresh, minced, or substitute 1 tbsp lemon juice)
4 cloves garlic
6 teaspoons galangal (or ginger, or Thai ginger, sliced thinly)
1 shallot (or 1/4 cup purple onion)
1 chili pepper (yellow or red, sliced, or 1/2 to 1 tsp. dried crushed chili from the spice aisle)
1/2 tsp. chili powder (North American type at your local supermarket spice aisle)
3/4 tsp. turmeric
1 tsp. coriander (ground)
1 tsp. cumin (ground)
1/4 tsp. cinnamon
1/3 tsp. white pepper
3/4 tsp. shrimp paste
2 tbsp. fish sauce
1 tbsp. lime juice
2 tbsp. palm sugar (or brown sugar)
1 tbsp. ketchup
3/4 can coconut milk (reserve remaining 1/4 can)

Steps:

  • Preheat oven to 375 F.
  • Place all curry sauce ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
  • Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock, and stir to combine.
  • Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375 F for 45 minutes. Remove from oven, add tomatoes, cover, and return to oven for 15 to 20 more minutes.
  • Remove from oven, and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes.
  • Before serving, stir in the reserved coconut milk . Now taste test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock.
  • Top with a handful of lightly chopped coriander, serve with Thai jasmine rice . Enjoy!

Nutrition Facts : Calories 881 kcal, Carbohydrate 66 g, Cholesterol 180 mg, Fiber 7 g, Protein 64 g, SaturatedFat 20 g, Sodium 1106 mg, Fat 42 g, ServingSize serves 3 to 4, UnsaturatedFat 18 g

THAI YELLOW CHICKEN CURRY WITH POTATOES AND TOMATOES



Thai Yellow Chicken Curry With Potatoes and Tomatoes image

Make and share this Thai Yellow Chicken Curry With Potatoes and Tomatoes recipe from Food.com.

Provided by Tasberry

Categories     Curries

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 21

2 red chilies, depending on desired spice level (or substitute green)
1 small cooking onion
1 piece galangal or 1 piece ginger, about 4cm long, sliced
3 large garlic cloves
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon fresh nutmeg
3 tablespoons fish sauce
1 teaspoon dried turmeric or 4 cm fresh turmeric, about 4cm long, sliced
1 tablespoon brown sugar
4 kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
1 (400 ml) can coconut milk
1 tablespoon fresh lime juice (or juice from 1/2 lime)
1 tablespoon ketchup
1 kg chicken piece
1 stalk lemongrass or 2 slices lemon rind
2 potatoes, scrubbed and chopped into wedges
1 red capsicum, de-seeded and sliced
1 -2 additional kaffir lime leaf, left whole
1 cup cherry tomatoes
1/2 cup fresh coriander or 1/2 cup fresh basil, torn, to finish the dish

Steps:

  • Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.
  • Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.
  • Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.
  • Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.

Nutrition Facts : Calories 884.1, Fat 60, SaturatedFat 30.1, Cholesterol 187.5, Sodium 1305.7, Carbohydrate 35.3, Fiber 4.6, Sugar 9.9, Protein 53.1

SPICY THAI YELLOW CURRY



Spicy Thai Yellow Curry image

This is a recipe for Spicy Thai Yellow Curry served over warm jasmine rice.TIP: if you can't find galangal, try using ginger.

Provided by Nadia Melkowits

Categories     Meat

Time 30m

Yield 3 serving(s)

Number Of Ingredients 11

1/2 kg boneless chicken breast (you could also use pork)
2 large potatoes, peeled and cut into 5cm cubes, pre-cooked
2 tablespoons oil
2 tablespoons red curry paste
1 (415 ml) can coconut milk
2 tablespoons fish sauce
1 1/2 tablespoons sugar
3 slices galangal
5 kaffir lime leaves
1 large onion
serve over warm rice (Basmati or Jasmine is best)

Steps:

  • Prepare your ingredients: Pre-cook the potatoes in a bowl covered with water in the microwave (don't cook them too done, since they will finish cooking with the main dish later).Cut boneless, chicken breast into thin strips. Wash and cut onions into cubes.Separate all the pieces.
  • --.
  • In a wok on medium heat add oil and curry paste. Add 1/3 of the coconut milk. Stir until it forms a thin gravy.
  • Add chicken, galangal, lime leaves. Cook for about 5 minute.
  • Turn the heat to high, add the rest of the coconut milk, potatoes and onions,fish sauce, sugar, and mix well. Set to boil for about 2 minutes.

Nutrition Facts : Calories 881.2, Fat 54.7, SaturatedFat 32.2, Cholesterol 106.7, Sodium 1082.2, Carbohydrate 58.3, Fiber 6.3, Sugar 10.8, Protein 43.7

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