Karee Curry with Chicken from Thailand
Embark on a culinary journey to Thailand with this vibrant and comforting Karee Curry with Chicken. Featuring tender chicken thighs, creamy coconut milk, and a fragrant blend of yellow curry paste, this dish is a tantalizing balance of sweet, savory, and aromatic flavors. Cubed potatoes and carrots simmer to perfection, soaking up the rich, curry-spiced broth, while hints of lime juice and palm sugar elevate the taste to authentic Thai-style deliciousness. Easy to make in under an hour, this one-pot curry is perfect for weeknight dinners or casual entertaining. Garnished with fresh cilantro and served with fluffy jasmine rice, it’s a wholesome and satisfying meal that will transport your taste buds straight to the bustling street food markets of Thailand.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons yellow curry paste
- 500 grams boneless, skinless chicken thighs
- 1 medium onion, sliced
- 400 milliliters coconut milk
- 2 medium potatoes, peeled and cubed
- 2 carrots, sliced into rounds
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 250 milliliters water or chicken stock
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 cups steamed jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large pan or pot over medium heat.
Add the yellow curry paste and stir-fry for 1-2 minutes until fragrant.
Cut the chicken thighs into bite-sized pieces and add them to the pan. Stir and cook until the chicken is lightly browned on all sides, about 5 minutes.
Add the sliced onion to the pan and continue cooking for another 2-3 minutes until softened.
Pour in the coconut milk and water (or chicken stock), stirring to combine.
Add the cubed potatoes and sliced carrots to the curry. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the potatoes and carrots are tender.
Season the curry with fish sauce and palm sugar, adjusting to taste. Stir well to dissolve the sugar.
Once the vegetables are tender and the chicken is cooked through, remove from heat and add lime juice to brighten the flavors.
Serve the karee curry hot, garnished with chopped cilantro, alongside steamed jasmine rice.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 14.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 983 mg | 21% | |
*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.
