Description
This easy Thai yellow curry is creamy, flavorful, and ready in just 30 minutes. It features tender vegetables, protein, and aromatic spices in a coconut milk base.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons yellow curry paste
- 1 can (13.5 oz) coconut milk
- 1 pound chicken breast, sliced
- 1 cup potatoes, diced
- 1 cup carrots, sliced
- 1 bell pepper, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the yellow curry paste and stir for 1 minute until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Add the chicken, potatoes, carrots, bell pepper, and onion. Cook for 15 minutes, stirring occasionally.
- Stir in garlic, fish sauce, and brown sugar. Cook for another 5-10 minutes until vegetables are tender and chicken is cooked through.
- Garnish with fresh cilantro and serve with lime wedges and rice.
Notes
For a vegetarian version, substitute chicken with tofu or extra vegetables. Adjust spice level by adding more curry paste if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 25g
- Protein: 25g