Thai Yellow Curry
User Reviews
4.5
-
Prep Time
20 mins
-
Total Time
20 mins
-
Servings
4 people
-
Calories
767 kcal
-
Course
Main Course
-
Cuisine
Thai
Thai Yellow Curry
Description
The Thai Yellow Curry recipe features thinly sliced chicken breast cooked with large dice-cut onions, red bell peppers, and carrots in a base of coconut milk and yellow curry paste. The coconut oil sauté starts the process by softening the onions and releasing the flavors of the curry paste before adding the creamy coconut milk. Simmering the ingredients together allows the chicken to cook through gently, absorbing the curry's aromatic spices while the vegetables remain tender but not mushy.
The flavor profile balances sweetness from brown sugar with a savory depth from fish sauce, rounded out by a touch of fresh lime juice that brightens the finished dish. The result is a smooth, creamy curry with tender meat and vegetables, where the pronounced yellow curry paste is the star seasoning.
Serve this curry hot accompanied by plain jasmine or basmati rice to complement the sauce and provide a filling meal. It makes for a satisfying weeknight or weekend dinner that provides comforting warmth and gentle complexity.
The notes suggest substituting coconut cream for a thicker sauce consistency or switching chicken for vegetables for a vegetarian version. The recipe also mentions Mae Ploy Yellow Curry Paste as a recommended ingredient brand.
Ingredients
- 1 tablespoon coconut oil
- 1 cup onion large dice
- ⅓ cup yellow curry paste
- 30 ounces coconut milk two 15 oz cans
- 1 cup red bell pepper large dice
- 1 cup carrot large dice
- 1 pound chicken breast thinly sliced, boneless, skinless
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
- 1 teaspoon lime juice fresh-squeezed
Instructions
- Add the coconut oil to a large pot over medium high heat.
- Add the onion and saute 2-3 minutes.
- Add the yellow curry paste and cook for 2 minutes.
- Add the coconut milk and bring to a simmer.
- Add the bell pepper and carrots, simmer for 3-4 minutes.
- Add the chicken and continue simmering for 6-8 minutes.
- Stir in the brown sugar, fish sauce and lime juice.
- Remove from the heat and serve.
Notes
- Using coconut cream instead of coconut milk will create a thicker curry sauce.
- For a vegetarian option, replace the chicken with an equal amount of firm vegetables like eggplant, zucchini, red potatoes, or broccoli.
- Mae Ploy Yellow Curry Paste is recommended for its availability and flavor if you want to match the intended taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 767 kcal
% Daily Value*
| Calories | 767kcal | 38% |
| Carbohydrates | 19g | 6% |
| Protein | 26g | 52% |
| Fat | 67g | 103% |
| Saturated Fat | 48g | 240% |
| Cholesterol | 85mg | 28% |
| Sodium | 251mg | 10% |
| Potassium | 921mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 9775mg | 196% |
| Vitamin C | 58.4mg | 65% |
| Calcium | 101mg | 10% |
| Iron | 8.9mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
