Yellow Curry
User Reviews
5.0
1,182 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
640 kcal
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Course
Main Course
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Cuisine
Thai
Yellow Curry
Report
This easy Thai Yellow Curry is made with chicken and vegetables and served over steamed rice. This recipe can easily be made vegan or vegetarian!
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Ingredients
- 1 tablespoon oil
- 1/2 large onion , chopped
- 1 pound boneless skinless chicken breasts , cut into bite-sized pieces
- 2 medium gold potatoes (or about 10 baby gold) ½’’ cubed
- 1 large carrot , thinly sliced
- 3-4 Tablespoons yellow curry paste *or homemade curry paste
- 2 teaspoons freshly grated ginger
- 2 cloves garlic
- 27 ounces coconut milk (2- 13.5 ounce cans)
- 2 teaspoons cornstarch
- 1 teaspoon fish sauce (optional)
- 1 Tablespoon lime juice
- 1.5 tablespoons brown sugar
- hot cooked rice , for serving (white, jasmine, brown)
- Garnish with fresh cilantro and/or siracha and serve over rice
Instructions
- Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
- Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
- Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
- Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
- Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.
Notes
- Storing and Freeing Instructions:
- For best results, store the yellow curry sauce in a separate container from the rice. Store both in air tight containers in the refrigerator for 3-4 days. Reheat in the microwave.
- Freeze curry in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Cook rice fresh for serving.
- *For homemade curry paste, check out this recipe.
- Gluten-free Adaptations: use gluten-free yellow curry paste.
Nutrition Information
Show Details
Calories
640kcal
(32%)
Carbohydrates
27g
(9%)
Protein
31g
(62%)
Fat
48g
(74%)
Saturated Fat
37g
(185%)
Cholesterol
73mg
(24%)
Sodium
298mg
(12%)
Potassium
1277mg
(36%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
4813IU
(96%)
Vitamin C
18mg
(20%)
Calcium
98mg
(10%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 27g | 9% |
| Protein | 31g | 62% |
| Fat | 48g | 74% |
| Saturated Fat | 37g | 185% |
| Cholesterol | 73mg | 24% |
| Sodium | 298mg | 12% |
| Potassium | 1277mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 4813IU | 96% |
| Vitamin C | 18mg | 20% |
| Calcium | 98mg | 10% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,182 reviews
Excellent
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