Yellow Chicken Curry

Dive into the comforting, aromatic flavors of Yellow Chicken Curry, a vibrant and creamy dish that's perfect for cozy weeknight dinners or impressing guests. This curry features tender, bite-sized pieces of chicken thighs simmered in a rich yellow curry paste and coconut milk base, infused with the warming notes of garlic, ginger, and aromatic spices. Hearty potatoes and sweet carrots soak up the savory sauce, resulting in a satisfying, one-pot meal. Balanced with a touch of tangy lime juice, savory fish sauce, and subtle sweetness from brown sugar, this curry is a flavor-packed delight. Ready in just 50 minutes, it pairs beautifully with steamed rice or soft flatbread for a complete, restaurant-quality dining experience right at home. Keywords: yellow chicken curry, creamy curry recipe, coconut milk curry, weeknight dinner ideas, hearty chicken curry.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 3 tablespoons yellow curry paste
• 400 ml coconut milk
• 200 ml chicken stock
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 2 medium, sliced carrots
• 2 medium, cubed potatoes
• 2 tablespoons vegetable oil
• 2 teaspoons fish sauce
• 1 teaspoon brown sugar
• 2 teaspoons lime juice
• 2 tablespoons, chopped fresh cilantro
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large, deep skillet or pot over medium heat.

Step 3

Add the diced onion to the oil and sauté until soft and translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 5

Add the yellow curry paste and cook for another 2 minutes, stirring constantly to release its aroma.

Step 6

Add the chicken pieces to the pot and stir to coat them with the curry paste. Cook for 5-6 minutes until the chicken begins to brown.

Step 7

Add the potatoes and carrots to the pot, followed by the coconut milk and chicken stock. Stir well to combine.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through.

Step 9

Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning with salt and black pepper as needed.

Step 10

Serve hot, garnished with chopped cilantro, over rice or with flatbread.

Nutrition Facts

Serving size	1930.2 grams (1930.2g)

Amount per serving	% Daily Value*
Calories	2063

Total Fat 88.20g	113%
Saturated Fat 20.00g	100%
Polyunsaturated Fat 16.90g
Cholesterol 637mg	212%
Sodium 6489mg	282%
Total Carbohydrate 167.20g	61%
Dietary Fiber 18.60g	66%
Total Sugars 54.00g
Protein 154.80g	310%

Vitamin D 35IU	175%
Calcium 312mg	24%
Iron 13mg	72%
Potassium 4738mg	101%

*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: 38.1%

Protein: 29.7%

Carbs: 32.1%