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Thai Yellow Curry with Chicken: A Flavorful Delight!

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A flavorful Thai Yellow Curry with Chicken that combines tender chicken, vegetables, and a rich coconut milk base, perfect for a comforting meal.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons homemade Thai yellow curry paste (or store-bought)
  • 1 can (13.5 ounces) coconut milk
  • 1 cup chicken broth
  • 2 medium potatoes, diced
  • 1 cup carrots, sliced
  • 1 red bell pepper, sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Instructions

  1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
  3. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
  4. Stir in the yellow curry paste and cook for 2 minutes to release the flavors.
  5. Pour in the coconut milk and chicken broth, stirring to combine.
  6. Add the diced potatoes, sliced carrots, and red bell pepper. Bring the mixture to a simmer.
  7. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
  8. Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning if necessary.
  9. Serve hot, garnished with fresh cilantro over rice or noodles.

Notes

  • For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
  • Add a handful of spinach or kale in the last few minutes of cooking for added nutrition and color.

Nutrition

Find it online: https://tastydelice.com/thai-yellow-curry-with-chicken-recipe/