5.0 from 1,182 votes
Yellow Curry
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 640 kcal
Course:
Main Course
Cuisine:
Thai
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.
Cup of Yum
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
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
% 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.