Thai a Yellow Ribbon
Transport your taste buds to the heart of Thailand with "Thai a Yellow Ribbon," a comforting and aromatic yellow curry that’s as vibrant in flavor as it is in color. This crowd-pleasing dish features tender chicken thigh fillets simmered in a luscious blend of creamy coconut milk, bold yellow curry paste, and savory chicken stock. Baby potatoes, carrots, and red bell peppers add texture and natural sweetness, while fish sauce and a touch of brown sugar provide a perfect balance of salty and sweet. Finished with a squeeze of lime for brightness and served over fluffy jasmine rice, this one-pot wonder makes an easy yet impressive meal for weeknight dinners or casual gatherings. With minimal prep time and wholesome ingredients, "Thai a Yellow Ribbon" delivers a delightful blend of warm spices and freshness in every bite. Perfect for anyone craving authentic Thai-inspired flavors!
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Recipe Information
Ingredients
- 600 grams chicken thigh fillets
- 3 tablespoons yellow curry paste
- 400 milliliters coconut milk
- 250 milliliters chicken stock
- 300 grams baby potatoes
- 2 carrots
- 1 red bell pepper
- 1 onion
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
- 1 lime
- 200 grams jasmine rice
- 400 milliliters water
Instructions
Dice the chicken thigh fillets into bite-sized pieces and set aside.
Peel the carrots and slice them into thin rounds. Halve the baby potatoes if they are large. Slice the red bell pepper into thin strips and chop the onion finely.
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Add the rice and 400ml of water to a saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Stir in the yellow curry paste and cook for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the coconut milk and chicken stock, stirring well to combine. Bring the mixture to a gentle simmer.
Add the baby potatoes and carrots to the skillet. Cover and cook for 10 minutes, stirring occasionally.
Stir in the red bell pepper, fish sauce, and brown sugar. Cook for another 5 minutes, or until the vegetables are tender and the chicken is cooked through.
Taste the curry and adjust seasoning if necessary. Add a squeeze of fresh lime juice for brightness.
Serve the curry over a bed of steamed jasmine rice, garnished with fresh cilantro leaves.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 4210 mg | 183% | |
| Total Carbohydrate | 211.0 g | 77% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 61.0 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4511 mg | 96% | |
*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.
