Thai Yellow Chicken Curry Recipe
Thai Yellow Chicken Curry with Potatoes is a surprisingly easy but super flavorful recipe that you can make at home. Simply combine yellow curry paste with chicken, potatoes, carrots, onions, and coconut milk and simmer away.
Servings: 6 servings
Ingredients
Yellow Curry Paste
- 4 cloves garlic crushed
- 2 teaspoons ginger paste or grated ginger
- 2-6 Thai chili peppers finely diced
- 1 ½ teaspoons salt
- 1 tablespoon turmeric
- 1 tablespoon curry powder mild
- 1 teaspoon coriander ground
- 1 tablespoon lemongrass paste
- Or ⅓ cup of store-bought yellow curry paste
Yellow Chicken Curry
- 2 tablespoons olive oil
- 1 ½ cups sweet onions cut into 1-inch pieces
- 1 lb. chicken cut into 1-inch cubes
- 1 red bell pepper cut into 2-inch strips
- 3 large carrots cut into ½-inch pieces, about 1 ½ cups
- 4 Yukon gold potatoes cut into ¾-inch cubes, about 1 ½ cups
- 2 15-ounce cans full-fat coconut milk or one can lite and one can full-fat
- 1 tablespoons white sugar
- ½ teaspoon salt
Instructions
- Make the Curry Paste: Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.) Process ingredients for 2-4 minutes, or until ingredients become a thick paste.4 cloves garlic, 2 teaspoons ginger paste, 2-6 Thai chili peppers, 1 ½ teaspoons salt, 1 tablespoon turmeric, 1 tablespoon curry powder, 1 teaspoon coriander, 1 tablespoon lemongrass paste, Or ⅓ cup of store-bought yellow curry paste
- Sauté the Meat and Veggies: Drizzle olive oil into a large pan over medium heat and add onions. Sauté for 3-5 minutes. Add chicken and curry paste. Sauté over medium heat for 3-5 more minutes, or until the chicken is almost done cooking. Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.2 tablespoons olive oil, 1 ½ cups sweet onions, 1 lb. chicken, 1 red bell pepper, 3 large carrots, 4 Yukon gold potatoes, 2 15-ounce cans full-fat coconut milk, 1 tablespoons white sugar, ½ teaspoon salt
- Simmer and Serve: Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender. Serve Thai yellow chicken curry over jasmine rice and enjoy!
Notes
- Protein: While this is commonly served with chicken, opt for shrimp or pork for a different flavor. You can even go with a firm tofu!
- Add-ins: Feel free to include additional vegetables, like snow peas, celery, broccoli, sweet potatoes, green beans, or even cabbage.
- Serving: Serve over a bed of rice, or opt for cauliflower rice for extra nutrition.
- Spice: Add in extra peppers or opt for a hotter variety to increase the spice level if you like a bit of heat.
Nutrition
Calories: 220kcal | Carbohydrates: 19g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 759mg | Potassium: 792mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6075IU | Vitamin C: 43.5mg | Calcium: 65mg | Iron: 4.1mg
