Thai Yellow Curry with Chicken
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
705 kcal
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Course
Main Course
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Cuisine
Thai
Thai Yellow Curry with Chicken
Description
Thai Yellow Curry with Chicken blends diced chicken breast with aromatic spices like turmeric, ginger, and coriander. Sautéed onions create a savory base before adding the curry paste and coconut milk, which cook down to a slightly thickened sauce. Shredded carrots contribute a subtle sweetness and slight crunch, while fresh spinach wilts into the curry at the end, enhancing its freshness and color. The dish balances warmth from the curry paste with mellow sweetness from optional brown sugar and acidity from optional lime juice.
The cooking method gently simmers the ingredients to meld flavors without overcooking the chicken. The result is tender pieces of chicken in a smooth, golden curry that carries a mild spice level depending on the amount of curry paste used. This dish can be served over rice or alongside bread to soak up the sauce. Garnishing with cilantro or basil adds a herbaceous note that complements the curry’s earthy spices.
To store, keep the curry in an airtight container refrigerated for up to five days. Reheat gently to preserve the texture and flavors. Adjust salt and spice levels to taste, as curry pastes vary in seasoning intensity. Using fresh turmeric and ginger enhances the aroma but ground spices work well as given.
Ingredients
- 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 chicken breast diced into bite-sized pieces, boneless, skinless
- 3 cloves garlic finely minced or pressed
- 2 to 3 teaspoons Turmeric ground
- 2 teaspoons ground ginger finely chopped (or 1 tablespoon fresh ginger)
- 2 teaspoons ground coriander
- 2 to 4 tablespoons yellow curry paste or as desired, Mekhala Organic brand
- 13.5 ounces coconut milk lite may be substituted, full-fat
- 1 ½ cups carrot shredded
- 2 to 3 cups spinach loosely packed (2 to 3 heaping handfuls, fresh
- ½ teaspoon black pepper or to taste, freshly ground
- 1 to 2 tablespoons lime juice (optional but recommended)
- ¼ to ⅓ cup cilantro finely chopped for garnishing (basil may be substituted, fresh
- 1 to 4 tablespoons light brown sugar packed (optional and to taste)
- salt (optional and to taste)
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.
Notes
- Store the curry in an airtight container in the refrigerator for up to 5 days.
- Adjust the amount of yellow curry paste according to your preferred spice level.
- Optional lime juice brightens the flavor before serving.
- Use fresh cilantro or basil as garnish to enhance aroma and taste.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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