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.
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Recipe Information
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
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large, deep skillet or pot over medium heat.
Add the diced onion to the oil and sauté until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the yellow curry paste and cook for another 2 minutes, stirring constantly to release its aroma.
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.
Add the potatoes and carrots to the pot, followed by the coconut milk and chicken stock. Stir well to combine.
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.
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning with salt and black pepper as needed.
Serve hot, garnished with chopped cilantro, over rice or with flatbread.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 6489 mg | 282% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 54.0 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 312 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4738 mg | 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.
