Thai Yellow Curry with Chicken

Name: Thai Yellow Curry with Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large yellow onion; 1.25 pounds boneless skinless chicken breast; 3 cloves garlic; 2 to 3 teaspoons ground turmeric; 2 teaspoons ground ginger; 2 teaspoons ground coriander; 2 to 4 tablespoons Mekhala Organic Yellow Curry Paste; 13.5 ounces full-fat coconut milk; 1 ½ cups shredded carrots; 2 to 3 cups fresh spinach; ½ teaspoon freshly ground black pepper; 1 to 2 tablespoons lime juice; ¼ to ⅓ cup fresh cilantro; 1 to 4 tablespoons light brown sugar; salt

User Reviews

4.5

1,113 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
705 kcal
Course
Main Course
Cuisine
Thai

Thai Yellow Curry with Chicken

Jade Rice

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🧅🥕🥬 Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite!

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Ingredients

Servings

3 tablespoons olive oil (coconut oil may be substituted)
1 large yellow onion diced small (a sweet Vidalia may also be used)
1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
3 cloves garlic finely minced or pressed
2 to 3 teaspoons ground turmeric
2 teaspoons ground ginger finely chopped (or 1 tablespoon fresh ginger)
2 teaspoons ground coriander
2 to 4 tablespoons Mekhala Organic Yellow Curry Paste or as desired
13.5 ounces full-fat coconut milk (lite may be substituted)
1 ½ cups shredded carrots
2 to 3 cups fresh spinach loosely packed (2 to 3 heaping handfuls)
½ teaspoon freshly ground black pepper or to taste
1 to 2 tablespoons lime juice (optional but recommended)
¼ to ⅓ cup fresh cilantro finely chopped for garnishing (basil may be substituted)
1 to 4 tablespoons light brown sugar packed (optional and to taste)
salt (optional and to taste)

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Instructions

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the spinach, pepper, and stir until the spinach has wilted.
Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste.

Equipments used:

Notes

Storage: Curry will keep airtight in the fridge for up to 5 days.
Adapted from Thai Chicken Coconut Curry.

Nutrition Information

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Serving 1serving Calories 705kcal (35%) Carbohydrates 41g (14%) Protein 51g (102%) Fat 39g (60%) Saturated Fat 23g (115%) Polyunsaturated Fat 14g Cholesterol 120mg (40%) Sodium 1409mg (59%) Fiber 5g (20%) Sugar 16g (32%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 705 kcal

% Daily Value*

Serving	1serving
Calories	705kcal	35%
Carbohydrates	41g	14%
Protein	51g	102%
Fat	39g	60%
Saturated Fat	23g	115%
Polyunsaturated Fat	14g	82%
Cholesterol	120mg	40%
Sodium	1409mg	59%
Fiber	5g	20%
Sugar	16g	32%