Thai Yellow Curry

Dive into the vibrant flavors of Thailand with this rich and creamy Thai Yellow Curry recipe! Bursting with aromatic spices and a balance of savory, sweet, and tangy notes, this dish features tender chicken thighs, hearty vegetables like potatoes and carrots, and a luscious coconut milk base infused with fragrant yellow curry paste. Simmered to perfection with a splash of fish sauce, a hint of brown sugar, and a zesty kick of lime juice, this curry is finished with fresh cilantro and Thai basil for an authentic touch. Perfectly paired with jasmine rice, this comforting one-pot meal is easy to make in just under an hour, making it a fantastic weeknight dinner option for curry lovers.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons yellow curry paste
• 500 grams boneless skinless chicken thighs
• 400 milliliters coconut milk
• 250 milliliters chicken broth
• 1 medium onion
• 2 medium carrots
• 2 medium potatoes
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 0.5 cup fresh cilantro
• 0.5 cup Thai basil leaves
• 0 to taste salt
• 0 to taste pepper

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the yellow curry paste and stir-fry for about 2 minutes until it becomes fragrant.

Step 3

Slice the chicken thighs into bite-sized pieces and add them to the pot. Cook, stirring frequently, until the chicken is browned on all sides.

Step 4

Peel and chop the onion, carrots, and potatoes into bite-sized pieces. Add them to the pot and stir to combine with the chicken and curry paste.

Step 5

Pour in the coconut milk and chicken broth, stirring to blend the curry paste. Allow the mixture to come to a gentle simmer.

Step 6

Add the fish sauce and brown sugar. Stir to mix well.

Step 7

Cover the pot and allow the curry to simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 8

Taste the curry and adjust the seasoning with salt, pepper, and lime juice as needed.

Step 9

Chop the cilantro and Thai basil leaves and sprinkle them over the curry before serving.

Step 10

Serve the yellow curry hot, ideally with jasmine rice or your choice of side.

Nutrition Facts

Serving size	2243.3 grams (2243.3g)

Amount per serving	% Daily Value*
Calories	1660

Total Fat 62.60g	80%
Saturated Fat 14.00g	70%
Polyunsaturated Fat 17.00g
Cholesterol 424mg	141%
Sodium 6992mg	304%
Total Carbohydrate 189.40g	69%
Dietary Fiber 25.60g	91%
Total Sugars 63.00g
Protein 102.90g	206%

Vitamin D 0IU	0%
Calcium 541mg	42%
Iron 24mg	131%
Potassium 5454mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 23.8%

Carbs: 43.7%