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Thai Yellow Curry with Chicken

🧅🥕🥬 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!

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

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 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 â…“ 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)

Instructions

    Cup of Yum
  1. 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.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. 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.
  5. Add the spinach, pepper, and stir until the spinach has wilted.
  6. 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

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

Nutrition Information

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

% 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.