Thai chicken and potato curry
Savor the flavors of Thailand with this delectable Thai Chicken and Potato Curry recipe. Made with succulent chicken thighs, tender potatoes, and rich coconut milk, all infused with the aromatic touch of curry paste and fresh scallions. Finished with a zesty squeeze of lime and a dollop of light sour cream, this dish combines comfort and exotic tastes in every bite. Easy to prepare and perfect for any dinner occasion!
Cook time 35 min
Prep time 10 min
Ingredients:
2 tsp olive oil1 tbsp curry paste
1 cup scallions
8 chicken thighs
2 cups light sour cream
3/4 cup coconut milk
1 lime
3 potatoes
Thai chicken and potato curry is a delectable dish that brings together the rich and aromatic flavors of Thai cuisine. Combining succulent chicken thighs, potato, and a medley of spices, this curry is sure to be a crowd-pleaser. This recipe marries the creaminess of coconut milk with the tang of lime, making for a perfect balance of flavors.
Instructions:
- Before starting, make sure your chicken thighs are skinless and boneless, and cut them into bite-sized pieces.
- Chop the scallions into small pieces. Divide the white and green parts of the scallions for different stages of cooking.
- Peel the potatoes and cut them into small cubes.
- Heat 2 tsp of olive oil in a large pan or wok over medium-high heat.
- Add the white part of the chopped scallions and sauté for about 1-2 minutes until fragrant.
- Add 1 tbsp of curry paste to the pan, stirring well to combine with the scallions.
- Add the chicken thighs to the pan, cooking for about 5-7 minutes until they are browned on all sides.
- Toss in the cubed potatoes to the pan and mix them with the chicken and curry paste.
- Pour in 3/4 cup of coconut milk and 2 cups of light sour cream into the pan. Stir well to combine all the ingredients.
- Bring the mixture to a gentle simmer, reduce the heat to low, and cover the pan. Let it cook for about 20-25 minutes, or until the potatoes are fork-tender and the chicken is fully cooked through.
- While the curry is simmering, zest the lime and then cut it in half to extract the juice.
- Once the chicken and potatoes are done, add the lime zest and juice to the pan and stir to combine. This will add a fresh, tangy flavor to the curry.
- Taste the curry and adjust any seasoning if necessary (you can add more salt, pepper, or curry paste if desired).
- Serve the curry hot, garnished with the green part of the scallions for a fresh and vibrant touch.
- This curry can be enjoyed over a bed of steamed jasmine rice or with a side of warm, fluffy naan bread.
Tips:
- You can substitute light sour cream with regular sour cream or plain yogurt for a slightly different texture and flavor.
- For a spicier curry, consider adding more curry paste or a sliced chili to the mix.
- Ensure that the chicken thighs are evenly cooked by browning them properly before simmering in the curry sauce.
- To achieve a thicker consistency, let the curry simmer until it reduces to your desired thickness.
- Try adding other vegetables such as bell peppers or spinach for additional nutrients and flavors.
- Garnish with fresh cilantro or basil leaves for an extra touch of freshness.
Your Thai chicken and potato curry is now ready to serve. This dish pairs wonderfully with steamed jasmine rice or warm naan bread. Its sophisticated blend of spices and ingredients offers a comforting yet exotic dining experience. Enjoy the burst of flavors in every bite, and don’t forget to garnish with fresh cilantro or extra lime wedges for added zest.
Nutrition per serving
4 ServingsCalories 820kcal
Protein 40g
Carbohydrates 40g
Fiber 4.83g
Sugar 3.95g
Fat 60g
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