Description
A rich and flavorful Yellow Thai Chicken Coconut Curry made with tender chicken, creamy coconut milk, and warm Thai spices. Perfect for a comforting and aromatic meal.
Ingredients
Units
Scale
- 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 2 tbsp yellow curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup baby potatoes, halved
- 1 carrot, sliced
- Fresh cilantro or Thai basil for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the onion and sauté until softened, about 3 minutes.
- Stir in the garlic and ginger and cook for another minute.
- Add the yellow curry paste and cook for 1-2 minutes until fragrant.
- Add the chicken pieces and cook until lightly browned on all sides.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add fish sauce and brown sugar, and stir well.
- Add potatoes and carrots, simmer for 10 minutes.
- Add bell peppers and simmer for an additional 5-7 minutes until vegetables are tender and chicken is cooked through.
- Adjust seasoning if needed and serve hot over jasmine rice, garnished with cilantro or Thai basil.
Notes
- Use more curry paste for a spicier version.
- Can substitute chicken with tofu for a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg