Dairy Free Gluten Free Thai Yellow Curry with Chicken
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp thai yellow curry paste
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp coconut sugar
- 1 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ¾ lb yukon gold potatoes, cut into 1-inch cubes
- 1 medium carrot, sliced into ¼-inch rounds
- 1 tsp ground turmeric
- ½ tsp ground cumin
- salt and pepper, to taste
For serving
- cooked jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
- 2
Add the yellow curry paste, ground turmeric, and ground cumin to the pan. Stir and cook for 1–2 minutes, until the paste darkens slightly and is very fragrant.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!