Recipe · Thai

Thai Yellow Coconut Curry ("Yellow Spicy Stew")

A large Dutch oven. Easy to scale from mild to fiery with the chilis.

Ingredients

2 cans coconut milk
1 jar or can (4 oz) yellow curry paste
2 large yellow onions, thinly sliced
4 Yukon Gold potatoes (or another waxy potato), peeled and cut into bite-size chunks
2 lb (900 g) boneless, skinless chicken thighs, cut into bite-size chunks
2 Thai bird’s eye chilis, thinly sliced (optional)
2 tsp fish sauce (optional)
Coarse salt (optional)
Cooked white rice, to serve

Spoon the thick coconut cream off the top of both cans into the Dutch oven with the curry paste. Cook over medium-high until it bubbles.
Add the onions and cook 3 to 5 minutes, stirring, until they start to soften.
Add the potatoes and the rest of the coconut milk. Bring to a boil, then simmer uncovered about 20 minutes, until the potatoes are just tender but still a little firm.
Add the chicken, return to a boil, then simmer uncovered 10 to 15 minutes more, until cooked through.
Adjust the heat and seasoning with the chilis, fish sauce, or salt. Serve over rice.