Yellow Chicken Curry with Potatoes & Carrots

 We have tried this Yellow Chicken Curry with Potatoes & Carrots at several locations over the last few years, so we decided to create our own recipe for the dish. It really is full of flavor, budget friendly, and serves multiple people with leftovers.

Yellow Chicken Curry with Potatoes & Carrots

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Equipment

• 1 Lage Skillet
• 1 Large Stockpot

Ingredients

  

• 2-3 Tbsp Butter
• 1 Medium Diced yellow onion
• 5-6 Yellow New potatoes washed and quartered. You can peel them if you want, we do not.
• 6 Large Carrots sliced about ½ in. thick. We prefer the large carrots as opposed to the baby carrots.
• 3-4 Chicken breasts chunked
• 1 Can Coconut Milk.
• 2½ Cups Chicken Broth
• 1 Bottle Thai Yellow Curry Sauce
• ½ Cup Heavy whipping Cream
• Salt and pepper to taste.
• 2 Cups Cooked Rice Optional. We serve this over cooked rice, but it isn't necessary.

Notes

Depending on how thick you want this you may to increase or decrease your liquids.  (Broth and heavy cream).  We like it a little thicker and heartier, so add the liquid as needed. You can use baby carrots if you wish, just watch you cook time.  Cooking them too long turns them to mush. 

Keyword main dish

Thai Yellow Chicken Curry Ingredients

• 2-3 TBS Butter

• 1 Medium Diced yellow Onion

• 5-6 yellow new potatoes washed and quartered

• 6 large carrots sliced about 1/2 inch thick. – Baby carrots don’t work well for this recipe, but you can use them if needed.

• 3-4 chicken breasts chunked

• 1 can coconut milk – unsweetened

• 2 1/2 cups Chicken broth

• 1 bottle of Thai Yellow Curry sauce

• 1/2 cup heavy whipping cream

• Salt and Pepper to taste

• 2 cups cooked rice

Instructions

• In a stock pot add your potatoes and carrots, boil until tender, drain (Set aside)

• In a large skillet sauté your butter, chicken, onions until cooked through.

• To the skillet the Thai Curry sauce, heavy whipping cream, chicken broth, coconut milk, salt and pepper and cook until it starts to thicken.

• After its thickened add the potatoes and stir.

• Once well combined you are ready to eat!

• Serve the Thai Chicken mixture over rice!

More tips and options. This is a recipe that we have tailored over time. We added things and reduced ingredients to get it the way we like it. We like ours just a bit thicker and heartier, so we back off some of the liquids until we get the consistency we are looking for. Make good use of your Instant Pot for this if you are pressed for time. Another option is to use rotisserie chicken, shred what you don’t use, and freeze the rest for later. You can also try our Potato Casserole or a Pork Chop Bake as other options.