Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Yellow Curry Chicken and Sweet Potatoes
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
25 minutes to cook
Total time: 40 minutes
4 Servings
15 minutes to assemble
25 minutes to cook
Total time: 40 minutes
25 minutes to cook
Total time: 40 minutes
4 Servings
This simple, one-pot chicken curry recipe is made with our A Taste of Thai Yellow Curry Paste.
Ingredients
- 1-13.5 oz can Coconut Milk
- 1 tablespoon Yellow Curry Paste
- 1 tablespoon Fish Sauce
- 1 tablespoon dark brown sugar
- 1 lb sweet potatoes, peeled and cubed
- 1 1/2 lbs boneless skinless chicken breast, cubed
- 1 bunch scallions, white parts cut into 1/4" pieces (chop greens and set aside)
Directions
- In a soup pot, bring 1/2 cup of Coconut Milk to a boil.
- Add Yellow Curry Paste and simmer until curry paste is dissolved and fragrant.
- Add remaining Coconut Milk, Fish Sauce, brown sugar and sweet potatoes.
- Stir well and bring to a boil. Cover, reduce heat and simmer 5 minutes.
- Add chicken and whites of scallions. Stir until all ingredients are coated with curry mixture. Cover and simmer 15 minutes or until potatoes are tender and chicken is cooked through.
- Garnish with reserved scallion greens.
In This Recipe
This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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