Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450g) (or firm tofu, cubed)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced (about 1 tablespoon)
  • 2 tablespoons yellow curry paste (about 30g)
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup chicken broth (240 ml)
  • 1 large potato, peeled and cubed (about 1 ½ cups)
  • 1 large carrot, peeled and sliced (about 1 cup)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1/2 cup frozen peas (about 70g)
  • 1 tablespoon fish sauce (15 ml) (or soy sauce for vegetarian/vegan)
  • 1 tablespoon brown sugar (12g)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, for serving

Instructions:

  1. Heat oil in a large skillet or Dutch oven over medium heat. Add chicken (or tofu) and cook until browned. Remove from pan and set aside.
  2. Add onion, garlic, and ginger to the skillet and sauté until softened.
  3. Stir in the yellow curry paste and cook for 1-2 minutes until fragrant, being careful not to burn.
  4. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan. Add the potato, carrot, and bell pepper.
  5. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the potatoes and carrots are tender.
  6. Return the chicken (or tofu) to the skillet. Add the frozen peas, fish sauce (or soy sauce), and brown sugar. Simmer for another 5 minutes, or until heated through.
  7. Stir in the lime juice. Taste and adjust seasonings as needed. Garnish with fresh cilantro and serve hot over rice.