Simple Thai Yellow Chicken Curry with Spicy Garlic Butter

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

2 tablespoons extra virgin olive oil

3/4 pound baby potatoes, cubed

1 yellow onion, chopped

1 1/2 pounds boneless chicken breasts, cubed

2 tablespoons Thai red curry paste

2 tablespoons yellow curry powder

1 tablespoon lemongrass paste

2 cups canned full-fat coconut milk

2 teaspoons fish sauce or tamari

1/3 cup chopped fresh cilantro

juice and zest of 1 lime

4 tablespoons salted butter

3-4 cloves garlic, chopped

chili flakes

2 teaspoons honey

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion and potatoes. Cook 10 minutes, until soft. Add the chicken, curry paste, curry powder, lemongrass paste, and season with salt. Toss to coat the chicken, then cook 3 minutes.

2. Pour in the coconut milk and 1/3 cup water. Season with salt. Cover and cook 5-10 minutes until the chicken is cooked through and the sauce thickened.

3. Meanwhile, melt together the butter and garlic. Cook until the butter is browning. Stir in the chili flakes and honey.

4. Remove the curry from the heat. Stir in the fish sauce, cilantro, and lime zest + juice. Serve the chicken and sauce over rice. Top with spicy honey butter.