Yellow Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
Yellow Curry uses chicken breast pieces cooked with diced potatoes and sliced carrots softened in a sauce combining yellow curry paste, freshly grated ginger, garlic, and coconut milk. Cornstarch is added to thicken the sauce, which simmers until the meat and vegetables are tender. Flavor enhancers include brown sugar for sweetness, lime juice for brightness, and optional fish sauce for umami.
This curry is served over cooked rice such as white, jasmine, or brown rice, but it can also pair with low-carb alternatives like zucchini noodles or quinoa. Fresh cilantro and sriracha can garnish or be added to taste for some heat.
The curry sauce stores well separately from rice in airtight containers refrigerated for 3-4 days, and freezes well for 2-3 months. Reheat gently on the stove or microwave, cooking rice fresh before serving. Gluten-free versions of yellow curry paste can be used to accommodate dietary restrictions.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/2 large onion , chopped
- 1 pound chicken breast cut into bite-sized pieces, boneless skinless
- 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 ginger freshly grated
- 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
- rice for serving (white, jasmine, brown, hot cooked
- cilantro fresh cilantro for garnish
- sriracha
- 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
- Store curry sauce and rice separately in airtight containers in the refrigerator for 3-4 days for optimal freshness.
- Freeze curry sauce in freezer-safe containers for up to 2-3 months; thaw overnight before reheating.
- Cook rice fresh when serving to maintain best texture.
- Use gluten-free yellow curry paste to keep the recipe gluten-free if needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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