Go Back
–+ servings
Yellow Curry with Chicken

Delicious Yellow Curry with Chicken for Cozy Nights In

A delightful and quick Yellow Curry with Chicken recipe that brings warmth and comfort to your table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons oil coconut oil adds a tropical flair
  • 1 medium onion chopped
  • 1 pound chicken breasts diced
  • 2 medium gold potatoes cubed
  • 1 medium carrot sliced
For the Flavor
  • 3 tablespoons yellow curry paste adjust for spice level
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
For the Creamy Sauce
  • 1.5 cans coconut milk full-fat for best texture
  • 1 tablespoon cornstarch optional
  • 1 tablespoon fish sauce or soy sauce for veggie option
  • 1 whole lime juiced
  • 1 tablespoon brown sugar or honey/maple syrup
For Serving
  • 4 cups cooked rice or quinoa/cauliflower rice
  • fresh cilantro for garnish
  • Sriracha for garnish

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of oil in a large pot over medium-low heat. Add one chopped onion and stir for about 3 minutes until softened.
  2. Add 1 pound of diced chicken breasts, 2 cubed gold potatoes, and 1 sliced carrot. Sauté for 2 minutes until chicken starts to brown.
  3. Stir in 3 tablespoons of yellow curry paste, 1 tablespoon of freshly grated ginger, and 3 minced garlic cloves. Cook for 3 minutes until fragrant.
  4. Pour in 1.5 cans of coconut milk and mix thoroughly. Whisk 1 tablespoon of cornstarch into a small amount of the remaining coconut milk and add back to the pot.
  5. Bring to a gentle boil, then lower the heat and simmer uncovered for 20-30 minutes, stirring occasionally.
  6. Stir in 1 tablespoon of fish sauce, juice from 1 lime, and 1 tablespoon of brown sugar. Simmer for an additional 5 minutes.
  7. Serve the curry over cooked rice or quinoa, garnished with fresh cilantro and a dash of Sriracha.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 350IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Ensure vegetables are cut evenly for consistent cooking. For leftovers, add coconut milk when reheating to maintain creaminess.

Tried this recipe?

Let us know how it was!