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Yellow Curry

Golden Yellow Curry: A Cozy Culinary Hug for Your Taste Buds

Experience the warmth of homemade Yellow Curry with chicken in just 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Vegetable Oil Any type for sautéing
  • ½ large Onion Yellow onion preferred
  • 1 pound Chicken Breasts Substitute with shrimp, beef, tofu, or chickpeas if desired
  • 2 medium Gold Potatoes Cubed; baby gold potatoes can be used for smaller portions
  • 1 large Carrot Can replace with bell peppers or peas
  • 3–4 tablespoons Yellow Curry Paste Adjust according to spice preference
  • 2 teaspoons Fresh Ginger Grated
  • 2 cloves Garlic Minced
  • 27 ounces Coconut Milk Full-fat is recommended for creaminess
  • 2 teaspoons Cornstarch Whisk with coconut milk before adding
  • 1 teaspoon Fish Sauce Optional for umami flavor
  • 1 tablespoon Lime Juice Adjust to taste
  • 1 ½ tablespoons Brown Sugar Can substitute with white sugar
For Serving
  • 3 cups Cooked Rice Serve over jasmine, white, or brown rice
  • 1 bunch Fresh Cilantro For garnish
  • as needed Sriracha For garnish and heat

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Sauté the onions in a large pot with vegetable oil over medium-low heat for about 3 minutes until translucent.
  2. Add diced chicken breasts, cubed gold potatoes, and sliced carrot; cook for 2 minutes, stirring frequently.
  3. Incorporate grated ginger, minced garlic, and yellow curry paste; cook for an additional 3 minutes, stirring to combine.
  4. Pour in coconut milk, stirring to combine. Whisk cornstarch with remaining coconut milk, then add it to the pot.
  5. Bring the mixture to a gentle boil, then reduce to a simmer. Cook for 20-30 minutes until chicken is cooked and potatoes are tender.
  6. Stir in fish sauce (if using), lime juice, and brown sugar; simmer for an additional 5 minutes, adjusting seasoning as needed.
  7. Serve over rice or quinoa, garnished with fresh cilantro and sriracha.

Nutrition

Serving: 1bowlCalories: 580kcalCarbohydrates: 57gProtein: 34gFat: 28gSaturated Fat: 24gCholesterol: 95mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 15mgCalcium: 80mgIron: 2.5mg

Notes

Store leftover curry in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently with a splash of coconut milk or water.

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