Best 2 Thai Chicken Curry With Potatoes And Peanuts Recipes

Indulge in a culinary journey to Thailand with this delectable Thai Chicken Curry recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish features tender chicken simmered in a rich and aromatic curry sauce, complemented by soft potatoes and a satisfying crunch from roasted peanuts. As you explore the article, you'll find variations of this classic dish, including a vegetarian option for those seeking a meatless indulgence and a simplified version for those short on time. Get ready to embark on a delightful exploration of Thai cuisine with these diverse and flavorful recipes.

Check out the recipes below so you can choose the best recipe for yourself!

THAI YELLOW CHICKEN CURRY WITH POTATOES

Thai Yellow Chicken Curry with Potatoes image

Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.

Provided by Pinch of Yum

Categories Dinner

Time 40m

Number Of Ingredients 10

Ingredients

1 tablespoon oil
half a yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup yellow curry paste
10 baby golden yukon potatoes, cut into bite-sized pieces
one 14-ounce can coconut cream (it's like coconut milk, but even more luscious)
1/2 - 1 cup water
2 teaspoons fish sauce (optional)
1-2 tablespoons brown sugar (optional)
cilantro and rice for serving

Steps:

Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.

Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg

THAI MUSSAMUN CURRY WITH CHICKEN, POTATOES, AND PEANUTS

Thai Mussamun Curry With Chicken, Potatoes, and Peanuts image

Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. This curry comes from southern Thailand, where many Thais follow the teachings of Islam. Mussamun is thought to be a pronunciation of the word "Muslim." In Thailand, mussamun curries are often made with chunks of beef, but chicken is popular as well. Make this one a day ahead and you will be rewarded with an extraordinary blossoming of spice-laden flavors. Serve with rice or noodles.

Provided by evelynathens

Categories Chicken Breast

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 ounce) cans unsweetened coconut milk, divided (about 3 1/2 cups)
3 tablespoons mussamun curry paste (you can find a recipe for this at Mussamun Curry Paste (Also Spelled Massaman))
2 lbs boneless chicken thighs or 2 lbs chicken breasts, cut into bite-size chunks, skin left on
1 large potato, peeled and cut into bite-size chunks (about 1 1/2 cups)
1 medium onion, halved lengthwise and sliced lengthwise into thick wedges
1/2 cup dry roasted salted peanut
6 cinnamon sticks, each about 3 inches long
3 tablespoons fish sauce
3 tablespoons light brown sugar or 3 tablespoons dark brown sugar
3 tablespoons tamarind juice
1/4 teaspoon salt
2 tablespoons freshly squeezed lime juice, plus more if needed

Steps:

Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.

Nutrition Facts : Calories 588.3, Fat 45.9, SaturatedFat 24.7, Cholesterol 95.3, Sodium 821.9, Carbohydrate 21.9, Fiber 3.2, Sugar 6.6, Protein 26.7

Tips:

Use fresh ingredients for the best flavor. This is especially important for the curry paste, which is the base of the dish.
If you don't have time to make your own curry paste, you can use a store-bought paste. Just be sure to choose a good quality paste that is made with fresh ingredients.
Adjust the amount of chili peppers to your taste. If you like it spicy, add more chilies. If you prefer a milder curry, use fewer chilies.
Be sure to cook the curry paste over low heat until it is fragrant and the oil separates. This will help to develop the flavor of the paste.
Add the coconut milk and chicken to the curry paste and simmer until the chicken is cooked through.
Add the potatoes and peanuts to the curry and cook until the potatoes are tender.
Serve the curry with steamed rice or naan bread.

Conclusion:

This Thai chicken curry with potatoes and peanuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and creamy, and the potatoes and peanuts add a nice texture and flavor contrast. Serve this curry with steamed rice or naan bread for a complete meal.