Name: A one-pot Chicken and Potato Yellow Curry recipe for busy nights
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
Yield: 4
Ingredients: 2 tblsps fresh lemongrass paste; 1 tblsp olive oil; 1 large onion, halved, thinly sliced; 1⁄2 cup Thai yellow curry paste; 400ml can of coconut milk; 1⁄2 cup chicken stock; 500g chat potatoes, halved; 1⁄2 cup fresh Thai basil leaves, plus extra to garnish

A one-pot Chicken and Potato Yellow Curry recipe for busy nights

Packed full of flavour, this dish tastes better than takeaway any day!

Skip to Recipe

Serves 4

Prep

20M

Cook

38M

Total

58M

Ingredients

2 tblsps fresh lemongrass paste

1 tblsp olive oil

1 large onion, halved, thinly sliced

1⁄2 cup Thai yellow curry paste

400ml can of coconut milk

1⁄2 cup chicken stock

500g chat potatoes, halved

1⁄2 cup fresh Thai basil leaves, plus extra to garnish

Method

Coat chicken in lemongrass paste in a large bowl.

Heat half the oil in a large, deep, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook for about 2 minutes on each side, or until browned. Remove.

Add onion and remaining oil to the same pan over a medium heat. Cook, stirring occasionally, until soft. Add curry paste. Cook, stirring for 30 seconds.

Return chicken to the pan with milk, stock, and potatoes. Bring to a boil. Cover with a lid. Gently boil for 15 minutes. Uncover. Cook for a further 12 to 15 minutes, or until potatoes are tender. Stir in basil. Remove from heat.

Serve curry with rice and lime wedges. Garnish with extra basil.

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