Description
Experience a delightful journey with this Thai Chicken Yellow Curry, brimming with coconut milk, tender chicken, and vibrant vegetables.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon yellow curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 cups vegetables (like bell peppers, carrots, and snap peas)
- 1 tablespoon fish sauce (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Warm the olive oil in a large skillet over medium heat.
- Sauté the chopped onion until translucent, about 3–4 minutes.
- Incorporate minced garlic and yellow curry paste; cook for another minute.
- Add the diced chicken, cooking until golden brown on all sides, about 5–7 minutes.
- Create a creamy base by pouring in coconut milk and chicken broth, stirring gently.
- Toss in your choice of vegetables and optional fish sauce; simmer for about 10 minutes.
- Final seasoning with salt and pepper to taste.
- Serve the curry hot, garnished with fresh cilantro.
Notes
Make-ahead tips: The curry flavors deepen if prepared a day in advance. You can also freeze leftovers for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Thai curry, chicken curry, coconut milk, yellow curry, easy curry recipe