One-Pot Thai Yellow Curry is a comforting dish featuring a creamy coconut-based yellow curry loaded with tender chicken, potatoes, and vibrant vegetables. This flavorful curry is perfect for an easy, hearty meal with minimal cleanup.
Recipe
Ingredients
- 500g chicken thighs or breast, cut into bite-sized pieces
- 1 can (400ml) coconut milk
- 1 tablespoon Thai yellow curry paste
- 2 medium potatoes, diced
- 1 large carrot, sliced
- 1 red bell pepper, sliced
- 1 onion, chopped
- 1 tablespoon vegetable oil
- 1 cup chicken or vegetable stock
- 1 tablespoon fish sauce (or soy sauce for vegetarian)
- 1 teaspoon sugar
- Fresh cilantro (for garnish)
- Steamed jasmine rice (for serving)
Preparation
- Prepare ingredients: Dice potatoes, slice carrots and bell peppers, and chop onion.
- Cook curry paste: Heat oil in a large pot over medium heat. Add yellow curry paste and stir-fry for 1-2 minutes until fragrant.
- Add chicken: Add chicken pieces to the pot and cook until lightly browned.
- Simmer: Pour in coconut milk and stock. Stir in potatoes, carrots, and onion. Bring to a simmer and cook for 10-15 minutes, until potatoes are tender.
- Add bell pepper: Stir in the red bell pepper, fish sauce, and sugar. Simmer for an additional 5 minutes.
- Serve: Ladle the curry into bowls, garnish with fresh cilantro, and serve with steamed jasmine rice.
Preparation Time
- Total Time: 35 minutes
- Prep time: 10 minutes
- Cooking time: 25 minutes
Serves
- 3-4 people
Nutritional Information (Per Serving)
- Calories: 360
- Protein: 25g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 5g
- Sodium: 600mg
Notes
- Vegetarian option: Replace chicken with tofu or chickpeas and use vegetable stock.
- Add spice: Include chili flakes or a drizzle of sriracha for extra heat.
- Make ahead: The curry can be refrigerated for up to 2 days and reheated gently.
- Serve with: Pair with naan or roti for a delicious alternative to rice.
This One-Pot Thai Yellow Curry is a cozy and flavorful dish, perfect for a quick and satisfying meal!