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Creamy Authentic Yellow Curry with Chicken Bliss

This creamy authentic yellow curry with chicken is a comforting and customizable dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons oil or coconut oil
  • 1 medium onion chopped
  • 1 pound chicken breasts diced
  • 2 medium gold potatoes cubed
  • 1 medium carrot sliced
  • 2 tablespoons yellow curry paste adjust for heat preference
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
  • 1.5 cans coconut milk full-fat
  • 1 tablespoon cornstarch optional
  • 1 tablespoon fish sauce optional
  • 2 tablespoons lime juice or lemon juice
  • 1 tablespoon brown sugar or honey/maple syrup
  • 4 cups cooked rice or quinoa
  • to taste fresh cilantro for garnish
  • to taste sriracha for garnish

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of oil over medium-low heat. Add 1 medium chopped onion and sauté for approximately 3 minutes until softened.
  2. Incorporate 1 pound of diced chicken breasts, 2 cubed gold potatoes, and 1 sliced carrot. Stir gently and cook for about 2 minutes.
  3. Stir in 2 tablespoons of yellow curry paste, 1 tablespoon of freshly grated ginger, and 3 minced garlic cloves. Cook for 3 minutes.
  4. Pour in 1.5 cans of full-fat coconut milk and stir well to combine. Mix 1 tablespoon of cornstarch with remaining coconut milk and stir into the pot.
  5. Bring to a gentle boil, then reduce heat to low and let simmer uncovered for 20-30 minutes, until chicken is cooked through.
  6. Stir in 1 tablespoon of fish sauce (if desired), 2 tablespoons of lime juice, and 1 tablespoon of brown sugar. Simmer for another 5 minutes.
  7. Serve over cooked rice or quinoa, garnished with fresh cilantro and sriracha.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 14mgCalcium: 30mgIron: 2mg

Notes

Cut potatoes and vegetables uniformly for even cooking. Use full-fat coconut milk for a richer sauce. Adjust spice levels gradually, tasting as you go.

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