Half-Baked Harvest Simple Thai Yellow Chicken Curry with Spicy Garlic Butter
Disclaimer: This website uses affiliate links, meaning: at no additional cost to you, we earn a small commission if you click-through and make a purchase. As an Amazon Associate I earn from qualifying purchases. We only feature products that we believe in and use ourselves. Your support means the world to us and allows us to host this website. Thank you!
View recipe here
Servings: 6 bowls
2 tablespoons extra virgin olive oil
3/4 pound baby potatoes, cubed
1 yellow onion, chopped
1 1/2 pounds boneless chicken breasts, cubed
2 tablespoons Thai red curry paste
2 tablespoons yellow curry powder
1 tablespoon lemongrass paste (i couldn’t find this at my HMart so affiliate linking here!)
2 cups canned full-fat coconut milk
2 teaspoons fish sauce or tamari
1/3 cup chopped fresh cilantro
juice and zest of 1 lime
4 tablespoons salted butter
3-4 cloves garlic, chopped
chili flakes
2 teaspoons honey
Heat the oil in a large skillet over medium-high heat. Add the chopped yellow onion and 3/4 pound cubed potatoes. Cook 10 minutes, until soft. Add 1.5 pounts cubed chicken, 2 tablespoons red curry paste, 2 tablespoons yellow curry powder, 1 tablespoon lemongrass paste, and season with salt. Toss to coat the chicken, then cook 3 minutes.
Pour in 2.5 cups coconut milk. Season with salt. Cover and cook 5-10 minutes until the chicken is cooked through and the sauce thickened.
Meanwhile, melt together 4 tablespoons butter and 3-4 cloves chopped garlic. Cook until the butter is browning. Stir in the chili flakes and 2 teaspoons honey.
Remove the curry from the heat. Stir in 2 teaspoons fish sauce, 1/2 cup chopped cilantro, and lime zest + juice. Serve the chicken and sauce over rice. Top with spicy honey butter.
