Yellow Curry
A simple yellow curry with chicken, potatoes, carrots, and coconut milk, served over rice and garnished with cilantro or sriracha.
Equipment
- Large Pot
- Small Bowl
Ingredients
Ingredients
- 1 tablespoonoil
- 1/2 largeonion chopped
- 1 poundboneless skinless chicken breasts cut into bite-sized pieces
- 2 mediumgold potatoes or about 10 baby gold 1/2’’ cubed
- 1 largecarrot thinly sliced
- 3-4 Tablespoonsyellow curry paste*or homemade curry paste
- 2 teaspoonsfreshly grated ginger
- 2 clovesgarlic
- 27 ouncescoconut milk 2- 13.5 ounce cans
- 2 teaspoonscornstarch
- 1 teaspoonfish sauce optional
- 1 Tablespoonlime juice
- 1.5 tablespoonsbrown sugar
- Hot cooked rice for serving (white, jasmine, brown)
- Garnish with fresh cilantro and/or siracha and serve over rice
Instructions
Instructions
- Heat 1 tablespoon oil in a large pot over medium-low heat. Add 1/2 large chopped onion and sauté until softened, about 3–4 minutes.
- Add 1 pound bite-sized pieces of boneless skinless chicken breast, 2 medium gold potatoes (or about 10 baby gold), cut into 1/2" cubes, and 1 large carrot, thinly sliced. Cook, stirring, for 1–2 minutes.
- Add 2 teaspoons freshly grated ginger, 2 cloves garlic (minced), and 3–4 tablespoons yellow curry paste. Sauté, stirring, for 3 minutes.
- Pour in 1 1/2 cans of coconut milk (from the two 13.5 oz cans).
- In a small bowl, stir 2 teaspoons cornstarch into the remaining 1/2 can of coconut milk until smooth, then add that mixture to the pot.
- Bring the curry to a boil, then reduce heat to a simmer. Cook, uncovered, for 20–30 minutes until the chicken and potatoes are cooked through and the sauce has thickened. If the curry becomes too thick, add a little water to thin to your desired consistency.
- Stir in 1 teaspoon fish sauce (optional), 1.5 tablespoons brown sugar, and 1 tablespoon lime juice. Simmer 5 more minutes.
- Serve hot over cooked rice (white, jasmine, or brown) and garnish with fresh cilantro and/or sriracha.
Notes
Notes
Storing and Freeing Instructions:
For best results, store the yellow curry sauce in a separate container from the rice. Store both in air tight containers in the refrigerator for 3-4 days. Reheat in the microwave.
Freeze curry in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Cook rice fresh for serving.
*For homemade curry paste, check out
this recipe
.
Gluten-free Adaptations:
use gluten-free yellow curry paste.
Storing and Freeing Instructions:
For best results, store the yellow curry sauce in a separate container from the rice. Store both in air tight containers in the refrigerator for 3-4 days. Reheat in the microwave.
Freeze curry in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Cook rice fresh for serving.
*For homemade curry paste, check out
this recipe
.
Gluten-free Adaptations:
use gluten-free yellow curry paste.