Description
This easy Thai yellow curry is creamy, flavorful, and ready in just 30 minutes, featuring tender vegetables and protein in a rich coconut curry sauce.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 tablespoons yellow curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 pound chicken thighs, cut into bite-sized pieces
- 2 cups mixed vegetables (e.g., bell peppers, carrots, potatoes)
- 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 skillet over medium heat.
- Add the yellow curry paste and stir for 1 minute until fragrant.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the chicken pieces and simmer for 10 minutes.
- Stir in the mixed vegetables, onion, and garlic; cook for another 10 minutes until vegetables are tender.
- Season with fish sauce and brown sugar; adjust to taste.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth. Adjust spiciness by adding more curry paste if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Thai
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 15g
- Protein: 25g