Originally posted January 18, 2015

thai yellow curry


  • 1 tbsp canola oil
  • 1/4 cup thai yellow curry paste
  • 1 onion, diced
  • 1 russet potato, peeled and diced 1/4"
  • 1 14oz can coconut milk
  • 1/2 cup water
  • 1 boneless, skinless chicken breast, thinly sliced
  • salt to taste


Heat the oil in a large pan over medium-high heat. Sauté the curry paste and onions. When the onions take on color, add the potatoes, coconut milk, and water. Bring to a boil, and then simmer until the potatoes are al dente. Add the chicken and cook until it's no longer pink.

Salt to taste. Serve with rice.



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