Coconut Chicken Curry with Potatoes

Name: Coconut Chicken Curry with Potatoes
Ingredients: 3 tablespoons grapeseed or other neutral oil; 2 medium shallots, chopped; 1 tablespoon minced fresh ginger; 2 teaspoons curry powder; 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1Â½-inch pieces; 8 ounces Yukon Gold potatoes, unpeeled, cut into 1-inch pieces; 3 tablespoons fish sauce; Â Kosher salt and ground black pepper; 1 14-ounce can coconut milk; 1 tablespoon grated lime zest, plus 1 tablespoon lime juice; â cup roughly chopped fresh cilantro

www.umami.recipes

In a large saucepan over medium, heat the oil until shimmering. Add the shallots and ginger; cook, stirring often, until lightly browned, 3 to 5 minutes.

View full recipe on www.umami.recipes

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.

Share this recipe:

Cooking tools:

Saucepan
Stove
Skewer
Microplane
Chef's knife
Cutting board
Wooden spoon
Measuring cup
Measuring spoon
Citrus press
Mixing bowl

Ingredients

3 tablespoons grapeseed or other neutral oil
2 medium shallots, chopped
1 tablespoon minced fresh ginger
2 teaspoons curry powder
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1Â½-inch pieces
8 ounces Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
3 tablespoons fish sauce
Â Kosher salt and ground black pepper
1 14-ounce can coconut milk
1 tablespoon grated lime zest, plus 1 tablespoon lime juice
â cup roughly chopped fresh cilantro