Description
Thai Yellow Curry with Chicken is a creamy, comforting dish that brings the essence of Thai cuisine right to your table. This one-pot meal features tender chicken simmered in luscious coconut milk, combined with colorful vegetables like carrots and potatoes. Mildly spiced yet bursting with flavor, it’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 2 tablespoons coconut oil
- 2 tablespoons yellow curry paste
- 1 pound chicken (breasts or thighs)
- ½ white onion (chopped)
- 4 carrots (peeled and chopped)
- 1 russet potato or 2 Yukon potatoes (cubed)
- 2 cans (13.5 oz each) coconut milk
- 1 teaspoon turmeric powder
- 1 tablespoon coconut sugar (optional)
- Fish sauce (optional)
- Jasmine rice for serving
Instructions
- Heat coconut oil and yellow curry paste in a large skillet over medium heat for about one minute until fragrant.
- Add chopped onion and cook until softened, about two minutes. Then add chicken and cook until no longer pink.
- Stir in diced carrots and potatoes followed by the coconut milk and turmeric powder.
- Bring to a boil, then cover and simmer on low heat for about 15 minutes, stirring occasionally until vegetables are tender.
- Taste and adjust sweetness with coconut sugar if needed before serving hot over jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg