A rich and creamy Thai yellow curry made with tender chicken, hearty potatoes, and vibrant carrots simmered in a flavorful coconut milk-based sauce. This comforting dish is perfect for any occasion.
Ingredients
For the Curry:
- 2 tbsp vegetable oil
- 2 tbsp yellow curry paste
- 1 can (400 ml) coconut milk
- 1 lb chicken thighs or breasts, cut into bite-sized pieces
- 2 cups potatoes, peeled and cubed
- 1 cup carrots, sliced
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp sugar
- 1/4 cup chicken or vegetable stock
For Garnish:
- Fresh cilantro leaves
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Serves:
4 people
Instructions
- Cook the Curry Paste:
- Heat the vegetable oil in a large pan or wok over medium heat. Add the yellow curry paste and stir-fry for 1-2 minutes until fragrant.
- Add Coconut Milk:
- Stir in the coconut milk and bring it to a gentle simmer, mixing it well with the curry paste.
- Cook the Potatoes and Carrots:
- Add the potatoes and carrots to the pan. Cover and simmer for 10-12 minutes, or until the vegetables begin to soften.
- Add the Chicken:
- Add the chicken pieces to the curry. Simmer for another 10 minutes, or until the chicken is cooked through and tender.
- Season the Curry:
- Stir in the fish sauce, sugar, and chicken or vegetable stock. Simmer for an additional 2 minutes to blend the flavors.
- Serve:
- Transfer the curry to a serving bowl. Garnish with fresh cilantro leaves and serve hot with steamed jasmine rice and lime wedges.
Nutritional Information (Per Serving):
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 20g
- Fat: 18g
- Sodium: 450mg
Notes
- Substitute chicken with tofu, shrimp, or pork for variation.
- Add other vegetables like green beans or bell peppers for extra texture and flavor.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊