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Yellow Curry with Chicken

Creamy Yellow Curry with Chicken for Your Cozy Night In

This Creamy Yellow Curry with Chicken is a delightful dish brimming with flavors, perfect for a quick and comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Oil Coconut oil recommended
  • 1 medium Onion Diced
  • 1 pound Chicken Breasts Diced
For the Vegetables
  • 2 medium Gold Potatoes Cubed
  • 1 medium Carrot Sliced
For the Flavor
  • 3 tablespoons Yellow Curry Paste Adjust for heat level
  • 1 tablespoon Ginger Grated
  • 3 cloves Garlic Minced
For the Creaminess
  • 1 can (13.5 oz) Coconut Milk Full-fat preferred
  • 2 tablespoons Cornstarch Optional for thickening
For the Balancing Act
  • 2 tablespoons Fish Sauce Optional
  • 1 tablespoon Lime Juice Can substitute with lemon juice
  • 1 tablespoon Brown Sugar Can substitute with honey or maple syrup
For Serving
  • 4 cups Cooked Rice Quinoa or cauliflower rice for low-carb
  • Fresh Cilantro For garnish
  • Sriracha For garnish, optional

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat oil over medium-low heat. Add the diced onion and sauté for about 3 minutes until translucent.
  2. Add the diced chicken, gold potatoes, and sliced carrot. Cook for about 2 to 3 minutes until chicken is slightly browned.
  3. Stir in the yellow curry paste, grated ginger, and minced garlic. Cook for 3 minutes to bloom the spices.
  4. Pour in the coconut milk, stirring well. If desired, mix cornstarch with a bit of cold coconut milk and stir in. Bring to a gentle boil.
  5. Reduce the heat to simmer and cook uncovered for 20 to 30 minutes until chicken is cooked and potatoes are tender.
  6. Stir in fish sauce, lime juice, and brown sugar. Simmer for an additional 5 minutes.
  7. Serve over cooked rice or quinoa, garnished with cilantro and sriracha.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Cut vegetables uniformly for even cooking. Opt for full-fat coconut milk for a creamier texture. Adjust spice to taste and taste as you go for balance.

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