Yellow Curry

Devashish

A flavorful Thai yellow curry with chicken, potatoes, and carrots in a rich coconut milk sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Main Dish

Cuisine Thai

Servings

Calories 640 kcal

Equipment

Large pot

Ingredients

Main Ingredients

1 tablespoon oil
1/2 large onion chopped
1 pound boneless skinless chicken breasts cut into bite-sized pieces
2 medium gold potatoes ½'' cubed
1 large carrot thinly sliced
3-4 tablespoons yellow curry paste or homemade curry paste
2 teaspoons freshly grated ginger
2 cloves garlic
27 ounces coconut milk 2- 13.5 ounce cans
2 teaspoons cornstarch
1 teaspoon fish sauce optional
1 tablespoon lime juice
1.5 tablespoons brown sugar

Instructions

Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened.
Add the chicken, carrots, potatoes and cook for a minute or two.
Add ginger, garlic and curry paste and saute for 3 minutes.
Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

Nutrition

Calories: 640kcalCarbohydrates: 27gProtein: 31gFat: 48gSaturated Fat: 37gCholesterol: 73mgSodium: 298mgPotassium: 1277mgFiber: 3gSugar: 7gVitamin A: 4813IUVitamin C: 18mgCalcium: 98mgIron: 10mg

Keyword aromatic, coconut milk, spicy, turmeric