Step by step

Method

5 steps

1. 1

   Warm 1 tablespoon neutral oil in a heavy pot over medium heat until shimmering. Cook 1 small thinly sliced yellow onion until softened and translucent, about 4 minutes — don't brown it hard.

2. 2

   Stir in 3 tablespoons Thai yellow curry paste and cook 1 minute until aromatic and the oil looks a little orange-gold. Add 1½ lb boneless skinless chicken thighs cut into bite-size pieces and turn to coat in the paste.

3. 3

   Pour in one 13.5 oz can unsweetened coconut milk and ½ cup low-sodium chicken broth. Add 2 medium Yukon Gold potatoes cut into 1-inch cubes, 1 tablespoon fish sauce, 2 teaspoons brown sugar, and ½ teaspoon kosher salt.

4. 4

   Bring to a gentle simmer, cover, and cook 20–25 minutes until the potatoes are tender (fork slides in easily) and the chicken is cooked through at 165°F. Stir once or twice so nothing sticks. Sauce should look creamy and coat a spoon — not thin and watery.

5. 5

   Stir in 1 tablespoon fresh lime juice. Taste for salt and sweetness. Serve with chopped cilantro and hot jasmine rice. You want fragrant yellow curry with tender chicken and soft potatoes — not a broken oily sauce or crunchy undercooked potatoes.