Description
This easy and authentic Thai yellow chicken curry features tender chicken simmered in a fragrant curry sauce with coconut milk, turmeric, and spices.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon yellow curry paste
- 1 pound chicken breast, cut into cubes
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 potatoes, diced
- 2 carrots, sliced
- 1 teaspoon turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in yellow curry paste and cook for 1 minute.
- Add chicken and cook until browned.
- Pour in coconut milk and chicken broth, then add potatoes, carrots, and turmeric.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
- Season with salt and garnish with cilantro before serving.
Notes
For a spicier version, add fresh chili peppers. Serve with rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 20g
- Protein: 25g