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Thai potato and chicken curry recipe

Thai potato and chicken curry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This recipe is a one pot wonder, ideal to use up veggies you might have left over from the weekly shop, but Maris Pipers are key in this dish. Then simply add some chicken and a few spices.

4 people made this

IngredientsServes: 4

  • 500g Maris Piper potatoes, peeled and cut into 2 to 3cm chunks
  • 1 tablespoon sunflower or vegetable oil
  • 1 onion, chopped
  • 1 1/2 tablespoons Thai red curry paste
  • 1 tablespoon tomato puree
  • 2 chicken breasts, cut into bite-size pieces
  • 1 small red pepper, cut into strips
  • 1 tablespoon fish sauce
  • 300g coconut milk
  • 100ml low salt chicken stock
  • 100g baby corn
  • 100g green beans, halved
  • juice of 1/2 lime
  • 1/2 bunch fresh coriander, chopped

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Prepare the onion, heat the oil in a wok or frying pan and then gently sauté the onion for about 5 minutes. You want it soft but not coloured.
  2. Meanwhile prepare the potatoes, green beans, baby corn and red peppers.
  3. Add the curry paste, tomato puree, diced potatoes, chicken and red pepper to the onion stirring the mixture for a couple of minutes then adding in the fish sauce, coconut milk and 100ml water. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes before adding the baby corn and green beans to the curry.
  4. Continue cooking for 5 to 8 minutes until the vegetables are just tender and just before serving finish by stirring in the lime juice and coriander.

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Classic Curry Chicken With Potatoes

This curry chicken recipe is an instant favorite. It's a classic yellow curry made with chunks of chicken and potatoes and tastes like one of those wonderful curry dishes you can find in the marketplaces and streets of Bangkok. The use of curry powder helps the dish come together quickly and easily. If you don't want to make it from scratch look for a good Madras curry powder at your local Asian or Indian food store. A Madras blend works well with Thai flavors and will give you far better results than your average supermarket curry powder. Enjoy!

Recipe Summary

  • 1 teaspoon sesame oil, or as needed
  • 1 yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 2 red potatoes, peeled and cut into 1-inch cubes
  • 2 carrots, sliced
  • 2 tablespoons Thai yellow curry paste
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon fish sauce
  • ½ teaspoon Thai red chile paste
  • ⅓ teaspoon ground coriander
  • 1 (14 ounce) can coconut milk
  • 1 cup water, divided
  • salt and ground black pepper to taste
  • 1 pound skinless, boneless chicken breast halves, cut into thin strips
  • 1 cup sliced zucchini
  • 1 red bell pepper, cut into strips
  • 1 tablespoon cornstarch
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, juiced

Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander stir until evenly coated and well mixed.

Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.

Dissolve cornstarch in remaining 1/2 cup water in a small bowl stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

Skillet Thai Chicken and Sweet Potato Curry

Skillet Thai Chicken and Sweet Potato Curry is a healthy, warming, comfort food meal that can be on the table in 30 minutes. Savory, sweet and a little bit spicy, this flavorful gluten-free skillet dinner will be a family favorite!

This Thai Chicken and Sweet Potato Curry is one of my favorite recipes that I made last month and I’m so excited to share it with you today! I’ve been wanting to do a curry chicken recipe for a while now, but kept putting it off for one reason or another. I wish I hadn’t waited this long because it’s so good I’ve made it several times in the last month.

Skillet Thai Chicken and Sweet Potato Curry is a great weeknight meal. It’s all made in one skillet, which if you follow along on my blog, you know is my favorite way to make dinner. I used a cast iron skillet, but non-stick works great too. This skillet dinner comes together in about 30 minutes and if you’re like me, you’ll probably inhale it in about 3 minutes. I really need to work on slowing down when I eat.

The prep for this recipe is pretty minimal. Cutting the chicken and sweet potato into cubes, whisking together the ingredients for the sauce and chopping up a few ingredients for toppings…don’t skip the toppings they add a lot of flavor and crunch.

The sauce is definitely the star of this dish. It’s a combination of coconut milk, red curry paste, peanut butter, fish sauce (optional, but adds a salty umami flavor), lime juice and maple syrup for a little sweetness. There’s also a good amount of fresh ginger in the dish which adds great flavor.

To save time on cooking and to prevent the sweet potato from burning on the outside before it was cooked all the way through, I par-cooked it in the microwave. After approximately 4 minutes of cooking in the microwave you end up with a mostly cooked sweet potato that will finish cooking in the skillet in just a couple of minutes.

The sauce is added in at the end and gives the chicken and sweet potato a wonderful, creamy coating. Serve the curry over brown, white or cauliflower rice for an easy weeknight dinner.

Recipe Summary

  • 2 cups uncooked jasmine rice
  • 1 quart water
  • ¼ cup red curry paste
  • 2 (13.5 ounce) cans coconut milk
  • 2 skinless, boneless chicken breast halves - cut into thin strips
  • 3 tablespoons fish sauce
  • ¼ cup white sugar
  • 1 ½ cups sliced bamboo shoots, drained
  • ½ red bell pepper, julienned
  • ½ green bell pepper, julienned
  • ½ small onion, chopped
  • 1 cup pineapple chunks, drained

Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.

In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.

Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

How to Make Thai Yellow Curry

Making this yellow curry recipe consists of a few steps:

  1. Add yellow curry paste ingredients into a food processor or high speed blender and pulse until smooth.
  2. Saute onions until translucent and cook chicken until almost cooked through.
  3. Add coconut milk, yellow curry paste, bell pepper, potatoes and carrots.
  4. Simmer yellow curry sauce for 25-35 minutes, or until vegetables are fork tender.
  5. Serve Thai curry over steamed white rice and garnish with Thai basil. Enjoy!

How to make Thai yellow curry potatoes and chicken.

Are you ready to make this Thai yellow curry chicken and potatoes? I am going to show you how to make this delicious comfort food for dinner tonight.

1. Heat the curry paste.

First, heat some coconut oil in a saute pan then add the Thai yellow curry paste and a splash of coconut milk. Cook the curry paste until it is hot and fragrant. Don&rsquot skip this step, this is where the magic happens.

When you heat the curry paste you cook all the herbs and spices that are concentrated in the paste. It pulls out all the flavors and makes a tremendous difference in the depth of flavor.

Here is an important tip. Make sure you use curry paste for this recipe, NOT pre-made curry sauce. Curry paste is a very concentrated mixture of spices and herbs. Curry sauce is made by adding broth, coconut milk or cream to the curry paste. If you use the sauce, you will dilute the flavors too much with the additional ingredients.

You can use store bought curry paste or you can make your own curry paste if you feel inspired.

Thai Yellow Curry Chicken and Potatoes

2. Add the coconut milk.

After you heat the curry paste, stir in the coconut milk along with some fish sauce and sugar.

To be clear, I am talking about the canned coconut milk that is thick and creamy. Don&rsquot use the coconut milk that is sold in boxed cartons.

The boxed cartons of coconut milk have so much water added to them that they will not give you the right texture, consistency, or flavor.

Save the carton of coconut milk for your beverages or cereal and use a can of FULL FAT coconut milk. You could back off to a can of low-fat coconut milk but it just won&rsquot be as luxurious.

I have made this Thai yellow curry chicken and potatoes both ways (low fat and full fat) and it is so much better with full-fat coconut milk. However, if you really want to save on the fat calories then it is still pretty good with the low-fat version.

3. Add fish sauce and sugar.

Fish sauce is the special secret sauce. You gotta use the fish sauce. If you have never used fish sauce you&rsquore going to think you bought something that went bad as soon as you smell it. Trust me, it hasn&rsquot gone bad, it just has a very strong, unpleasant odor but it will not ruin your food.

As soon as you add the fish sauce to the curry mixture, that strong fishy flavor will disappear and you will create an incredible umami flavor and the house will smell like a Thai restaurant. Be brave, pinch your nose if you have to, and add a tablespoon of that special secret sauce

Thai Yellow Curry Chicken and Potatoes

4. Add the chicken.

Now that you have the sauce base made and it is nice and hot, add the cubes of chicken. We used skinless, boneless chicken breasts but if you really want to bump up the flavor then use bone-in chicken thighs. If you use the chicken thighs just make sure you cook the chicken for a couple of extra minutes.

Once the chicken is partially cooked, add the potatoes, onions, and chicken broth. Let all the ingredients cook in that creamy curry sauce until the potatoes are nice and tender.

Now spoon the Thai yellow curry potatoes and chicken over a bowl of rice and dig in!

This recipe was adapted from The Better Than Takeout Thai Cookbook by Danette St. Onge

What Kind of Curry Paste To Use

Since we are using curry paste it&rsquos important to be familiar with the different types of curry paste that are available.

The one I share in this recipe is the Mae Ploy brand, but I also use the Maseri Brand . I get both of these at my local Asian market or on Amazon.

Rule of Thumb- Always taste the curry after you add the coconut milk , and see if additional paste is needed or if you need to add fish sauce or sugar .

Before you go.

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Ingredients of Bengali Chicken and Potato Curry

  • 4 chopped into cubes potato
  • 4 diced onion
  • 3 tablespoon virgin olive oil
  • 2 teaspoon garam masala powder
  • 2 teaspoon curry powder
  • 2 tablespoon ginger paste
  • water as required
  • 4 diced tomato
  • 1 kilograms chicken
  • 2 teaspoon turmeric
  • 2 teaspoon cayenne pepper
  • 2 tablespoon garlic paste
  • 2 teaspoon cumin
  • 1 sprig mint leaves

How to make Bengali Chicken and Potato Curry

Step 1 Saute the ginger-garlic paste

To prepare this chicken recipe, take a non-stick pan and heat olive oil over medium flame. When the oil is hot enough, add the ginger-garlic paste in it and saute for a few seconds till the raw smell goes away.

Step 2 Stir in onions & tomatoes

Now, add onions and saute until they become translucent. Add tomatoes and stir them well for 2 minutes.

Step 3 Add the spices

Mix cayenne pepper, garam masala, curry powder, cumin and turmeric, salt and cook all the spices for 3 minutes.

Step 4 Add the potatoes and chicken

Add chopped potatoes and chicken to the pan and stir to mix all the ingredients completely. Cook for 5 minutes while stirring occasionally. Then add enough water to submerge the potatoes and chicken. Cover the pan and cook for 20 minutes.

Step 5 Garnish & serve

Finally, turn off the flame and garnish the authentic chicken curry with mint leaves. Serve hot.