Thai Yellow Chicken Curry with Potatoes

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 tablespoon avocado oil

half a yellow onion, sliced thinly

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

1/4 cup yellow curry paste

10 baby golden yukon potatoes, cut into halves or bite-sized pieces

one 14-ounce can unsweetened coconut cream or coconut milk (see notes)

1/2 – 1 cup water or broth

a heavy pinch of salt

2 teaspoons fish sauce (optional)

1-2 tablespoons brown sugar (optional)

1/4 cup chopped cilantro for serving

2 cups uncooked jasmine rice

Directions

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 or broth to the pot. Season with salt. Simmer for 20-30 minutes or until the potatoes are fully cooked, adding more liquid depending on the consistency you want for the sauce. While the chicken and potatoes cook, cook rice according to package directions.

Stir in the fish sauce and brown sugar to really take it up a notch. Add until it tastes amazing. Seriously – so good. Serve over rice.

Nutrition

• Calories: 461
• Total Fat: 16.9 g
• Saturated Fat: 10.4 g
• Trans Fat: 0 g
• Cholesterol: 55.2 mg
• Sodium: 393.1 mg
• Total Carbohydrate: 53.7 g
• Dietary Fiber: 6.6 g
• Total Sugars: 3.5 g
• Protein: 24 g