Description
This easy and authentic Thai yellow chicken curry features tender chicken simmered in a fragrant curry sauce with vegetables and spices.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon yellow curry paste
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 potatoes, peeled and cubed
- 2 carrots, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Stir in the yellow curry paste and cook for 1 minute.
- Add the chicken pieces and cook until browned.
- Pour in the coconut milk and chicken broth, then add potatoes, carrots, turmeric, and cumin.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Season with salt and garnish with fresh cilantro before serving.
Notes
For a spicier version, add more curry paste. Serve with steamed rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 25g
- Protein: 30g