High Fructose Corn Syrup Free Gluten Free Thai Yellow Curry with Chicken
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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.
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