This Thai Yellow Curry recipe is better than take out and is ready in just 25 minutes. Made with chicken, potatoes, onions, carrots, and cooked in a creamy broth made up of coconut milk and yellow curry paste. This yellow curry can easily be made vegan or vegetarian.

Ingredients:

• 1 Tbsp. olive oil
• 1/2 yellow onion, chopped
• 2 boneless skinless chicken breasts, cut into bite size pieces
• 1 large russet potato, peeled and cubed
• 2 medium carrots, peeled and sliced
• 3-4 Tbsp. yellow curry paste
• 1 tsp. ground turmeric
• 1 tsp. ground ginger
• 2 tsp. minced garlic
• 2 13.5 oz. cans coconut milk, full fat
• 1 tsp. fish sauce
• 1 Tbsp. lime juice
• 1 Tbsp. brown sugar
• 1 Tbsp. peanut butter (optional)
• 1/2 tsp. salt

1. Heat oil in a large pot or skillet over medium-high heat, add onions and sauté for a few minutes until softened.
2. Add potatoes and carrots, ginger, garlic, and turmeric. Stir well.
3. Add chicken and yellow curry paste and sauté for a few minutes.
4. Pour in both cans of coconut milk and bring to a slow boil. Once boiling, reduce to a simmer for 20 minutes or until potatoes are tender and chicken is cooked through.
5. Stir in fish sauce, lime juice, peanut butter, salt, and brown sugar. Continue to simmer for 3 minutes.
6. Remove from heat and serve over rice, noodles, or alone.

Enjoy!