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Prep Time 45 minutes
Cook Time 2 hours
Servings 6


  • 1 tablespoon vegetable oil
  • 8 chicken thighs
  • 2 red onions cut into wedges
  • 3 medium Yukon gold potatoes peeled and cubed
  • 3-4 large carrots peeled and sliced about 1/4 inch thick
  • 4 oz can yellow curry paste
  • 2 cups chicken broth
  • 2 13.5 oz cans unsweetened coconut milk
  • 2 tablespoons fish sauce
  • 1/2 lime juiced
  • 1 tablespoon brown sugar
  • Kosher salt
  • Fresh cracked black pepper


  • Cilantro, chopped for topping
  • Serve over cooked white rice


  1. Heat a large heavy pot, preferably a Dutch oven, to medium and add vegetable oil. Once hot, place chicken skin side down and cook for about 8 minutes, flip, and cook for another 2 minutes. Transfer to a plate and set aside.
  2. Turn heat up to high and add in onions. Stir only occasionally until the edges begin to brown nicely. Transfer to a bowl and set aside. Add in potatoes and cook until just browned on the outside. Remove and add to bowl with onions.
  3. Turn heat to low and add in curry paste. Stir until fragrant, about 1-2 minutes. Add in chicken broth and coconut milk, stir until well combined and then add chicken. Turn heat up to high until the broth is boiling then turn it down to simmer for at least one hour and preferably 1.5 hours.

  4. Add in onions, potatoes and carrots and cook for 30 minutes or until potatoes are tender.
  5. Transfer the chicken to a cutting board. Using two forks, separate the meat from each piece of chicken, placing only the meat back into your pot.

  6. Remove from heat and add in fish sauce, lime juice and brown sugar. Season with salt and pepper to taste.


  1. Top with fresh cilantro and serve over white rice!