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–+ servings
Yellow Curry

Delicious Yellow Curry That Will Warm Your Heart

This authentic yellow curry combines tender chicken, vibrant vegetables, and creamy coconut milk for a comforting dish that warms the heart.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Oil Substitute with coconut oil for a tropical twist.
  • 1 medium Onion Use shallots for a milder aroma.
  • 3 tablespoons Yellow Curry Paste The heart of the dish's flavor.
  • 1 tablespoon Ginger Ground ginger works in a pinch.
  • 3 cloves Garlic Fresh is best; pre-minced can save time.
For the Protein
  • 1 pound Chicken Breasts Substitute with shrimp, beef, tofu, or chickpeas for a twist.
For the Vegetables
  • 2 medium Potatoes Any waxy potatoes work well.
  • 2 medium Carrot Swap with bell peppers, peas, or zucchini for variety.
For the Creamy Sauce
  • 1.5 cans Coconut Milk Full-fat is ideal for indulgence.
  • 2 tablespoons Cornstarch Can be omitted for a thinner curry.
Seasoning & Garnish
  • 1 tablespoon Fish Sauce Optional; soy sauce makes a great vegetarian substitute.
  • 1 tablespoon Lime Juice Lemon juice can also be used for acidity.
  • 1 tablespoon Brown Sugar Honey or maple syrup are good alternatives.
  • Fresh Cilantro For garnish, adds a fresh herb finish.
  • Sriracha Optional for a bit of heat.
For Serving
  • 4 cups Cooked Rice Jasmine rice complements the dish beautifully.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of oil in a large pot over medium-low heat. Add a finely chopped onion and sauté for about 3 minutes until it softens and becomes translucent.
  2. Stir in bite-sized pieces of chicken breast along with diced potatoes and sliced carrots. Cook for 2 minutes.
  3. Add minced garlic and grated ginger into the pot, followed by 3 tablespoons of yellow curry paste. Stir well and cook for an additional 3 minutes.
  4. Pour in 1.5 cans of coconut milk into the pot, mixing well. In a separate bowl, whisk cornstarch with 0.5 can of coconut milk until smooth, then add it to the pot.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20-30 minutes.
  6. Stir in optional fish sauce, lime juice, and 1 tablespoon of brown sugar. Simmer for another 5 minutes.
  7. Serve the yellow chicken curry over jasmine rice, garnished with fresh cilantro and sriracha.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

For an even creamier texture, consider refrigerating a can of coconut milk overnight and using only the solid cream from the top in your yellow curry.

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