This Thai Yellow Curry with Chicken and vegetables is made with yellow curry paste, potatoes, broccoli and pineapple. Best served over rice; it is a hearty comfort food that is better than take out!
Start your rice as per package instructions. It will cook while the sauce simmers.
Preheat a large skillet with deep sides or a dutch oven over medium heat.
Chop the yellow onion and cube up the chicken breasts. Ensure the chicken is in similar sized pieces to ensure they cook evenly.
Once the pan is preheated, add in the oil and chopped onions. Allow the onions to cook over medium heat for about 2 minutes until fragrant, stirring occasionally. The onions should not be taking on any color.
Add the cubed chicken and yellow curry paste into the dutch oven. Toss the chicken and onions until covered by the yellow curry paste. Saute for 3-4 minutes, stirring occasionally. While chicken is cooking, cut the baby yukon gold potatoes in half.
Next, add in potatoes, coconut milk and heavy cream. Stir well to combine. The sauce should be a pale yellow color and milk like consistency.
Allow this mixture to come to a boil on medium heat and then reduce to a simmer on medium low heat for 20-30 minutes uncovered until chicken and potatoes are cooked through. Stir occasionally to make sure nothing is burning. Potatoes will be fork tender when they are done cooking.
While the curry is simmering, chop up the broccoli, julienne the red bell pepper and chop up the pineapple and set aside.
After the potatoes and chicken are cooked, add in the cut up broccoli and red bell pepper. Allow everything to simmer together for 2-3 minutes until the broccoli has softened, stir occasionally.
Turn off the heat and add in the pineapple, fish sauce and brown sugar. Squeeze the juice from half a lime over the curry and stir to combine. Season with salt and lime juice to taste.
Portion out rice and add the curry over the top and enjoy.
Notes
Freeze extra portions of yellow curry paste to save for future recipes.
Use full fat coconut milk to get the right consistency and flavor.
Use whatever veggies are in season or you have in the fridge to bulk this up.
When storing leftovers, store rice and sauce separately.