Best Thai Chicken And Potato Curry Recipes

Thai Green Curry with Chicken and Sweet Potato image

Provided by Jet Tila

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

6 cups (1.4 liters) full-fat coconut milk, with 4 tablespoons of the cream separated out
2 tablespoons vegetable or canola oil
4 to 6 tablespoons (60 to 90 grams) green curry paste
1 (700 grams) sweet potato, peeled and cut into 1-inch (2 1/2-centimeter) dice
1 small yellow onion, thinly sliced
1/2 cup (20 grams) roughly chopped, whole with stems, Thai sweet basil
8 magrut lime leaves, sliced very thin
1 1/2 pounds (700 grams) chicken thighs, patted dry and sliced into bite-size pieces
2 teaspoons fish sauce
1 teaspoon sugar
1/8 teaspoon tamarind paste
1 red bell pepper, middle part sliced, top and bottom diced for garnish
Cooked jasmine rice, for serving

Steps:

In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then add the oil. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk and/or oil to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir the sweet potato cubes, onion, basil, half of the lime leaves and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
Add the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and turn off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.

Thai chicken and sweet potato curry image

Provided by clive79moore

Time 55m

Yield Serves 4

Number Of Ingredients 0

Steps:

Remove the tough outer leaves from the lemongrass and discard. Bash the stalks with a rolling pin to flatten slightly. Then very finely chop.
Melt the butter in a large frying pan or wok. (wok is better) Add the shallots, garlic and chicken and stir-fry over a high heat for 3-4 minutes until the chicken is browned.
Add chopped lemongrass and the remaining ingredients (except the mangetout and coriander) and bring to the boil.
Reduce the heat to simmer for 15 minutes. Sprinkle over the mangetout and simmer for a further 5 minutes or until the sweet potatoes are tender.
Season to taste and serve with h steamed jasmine rice and sprinkle with fresh coriander leaves
Curry paste do vary the best one that I have found is from sea woo

Thai Chicken and Potato Curry image

Provided by ellieking

Time 30m

Yield Serves 4

Number Of Ingredients 8

600g (3-4 medium sized) potatoes cut into chunks
500g chicken breast, diced
1 onion, diced
1 tbsp oil
2-3 tbsp red Thai curry paste
1 can coconut milk
1 pack pak choi, shredded (or cabbage or kale)
Coriander leaves to serve

Steps:

Boil the potatoes for 5 minutes, then drain.
Meanwhile, fry the chicken and onion in the oil for 7-8 minutes over a medium heat until browned then add the curry paste, coconut milk and potatoes. Cover and simmer for 8 minutes, stirring occasionally.
4.Add the pak choi and continue cooking for 2 minutes. Garnish with chopped coriander before serving
Tip: Maris Piper or Desiree potatoes are ideal for this dish as they are waxy and will hold together well, but any variety will work.