Yellow Curry Recipe
Yellow Curry features tender chicken pieces cooked with bamboo shoots, zucchini, and red bell peppers in a fragrant blend of yellow curry paste and creamy coconut milk. The sauce is gently simmered with a touch of fish sauce and sugar to balance flavors. This curry's mild aroma and smooth texture make it a satisfying dish best served over steamed jasmine rice, ideal for a comforting meal.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 1/2 tablespoons yellow curry paste
- 8 oz (230g) chicken breast cut into bite-sized pieces, boneless and skinless
- 1/3 cup bamboo shoots
- 1/2 zucchini cut into rounds, small
- 1/2 bell pepper cut into pieces, small red
- 1/3 cup coconut milk
- 3/4 cup water
- 1 teaspoon fish sauce
- 2 teaspoons sugar
Instructions
- Heat the oil in a small pot over medium heat. Add the yellow curry paste. Once you smell the aroma from the curry paste, add the chicken, bamboo shoots, zucchini, and bell peppers to the pot. Stir to combine well with the curry paste.
- Add the coconut milk and water, then cover the pot with its lid. Let it cook for about 3 minutes or until all the ingredients are cooked through. Add the fish sauce and sugar, and stir to mix well with the curry. Turn off the heat and serve the curry immediately with steamed jasmine rice.
Nutrition Information
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 376
% Daily Value*
| Serving | 2people | |
| Calories | 376kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 73mg | 24% |
| Sodium | 384mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.