Yellow Curry
This Yellow Curry is a vibrant, comforting dish packed with rich spices, tender chicken, and creamy coconut milk—perfect for an easy weeknight dinner!
Equipment
- Large Skillet or Wok
- Wooden Spoon
- Cutting board and knife
- Measuring cups and spoons
- Serving bowls
Ingredients
- 1 tablespoon oil vegetable or coconut oil
- 0.5 large onion chopped
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 2 medium gold potatoes cubed (or about 10 baby gold potatoes)
- 1 large carrot thinly sliced
- 3-4 tablespoons yellow curry paste
- 2 teaspoons freshly grated ginger
- 2 cloves garlic minced
- 27 ounces coconut milk 2 cans (13.5 ounce each)
- 2 teaspoons cornstarch
- 1 teaspoon fish sauce optional
- 1 tablespoon lime juice
- 1.5 tablespoons brown sugar
- hot cooked rice for serving; jasmine or brown rice works wonderfully
- fresh cilantro and/or sriracha for garnish
Instructions
- In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until translucent and fragrant.
- Stir in the bite-sized pieces of boneless chicken breasts. Cook for about 5-6 minutes, stirring occasionally, until the chicken is no longer pink.
- Add the cubed potatoes and sliced carrots to the skillet. Stir well to combine with the chicken and onion mixture.
- Add the yellow curry paste, freshly grated ginger, and minced garlic to the skillet. Stir continuously for about 2 minutes, allowing the spices to toast and release their flavors.
- Open the cans of coconut milk and pour them into the skillet. Stir well to incorporate everything, making sure there are no lumps of curry paste.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, or until the potatoes are tender.
- In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Slowly stir this mixture into the curry to thicken it. Allow it to cook for an additional 5 minutes.
- Stir in the fish sauce (if using), lime juice, and brown sugar. Taste and adjust the seasoning if necessary.
- Serve the Yellow Curry over hot cooked rice, garnishing with fresh cilantro and a drizzle of sriracha for those who like a little heat. Enjoy!
Notes
- For a vegetarian option, substitute chicken with tofu or chickpeas.
- To reduce carbs, swap potatoes for cauliflower or bell peppers.
- Use light coconut milk for a healthier, lower-calorie curry.
- Add extra vegetables like spinach or green beans for more nutrients.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.