Thai · Dinner
Thai Yellow Curry Chicken Rice Bowl
Chicken thigh simmered in a coconut-milk yellow curry with potato, carrot, and onion, seasoned with yellow curry paste, turmeric, and fish sauce, finished with lime and served over steamed jasmine rice with fresh cilantro scattered on top.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
29.8gFat
48.6gCarbs
9.8gSugar
4.9gFiber
1140mgSodium
205mgChol
16.4gSat Fat
1180mgPotassium
85mgCalcium
3.4mgIron
0.6mcgVitamin B12
22mgVitamin C
Goes well with
Singha Beer
local
Thai Iced Tea
international
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken into bite-size pieces, peel and chunk the potato, slice the carrot, onion, and shallot, and mince the garlic.
2
Sauté
Heat the oil in a medium saucepan over medium heat and cook the onion, shallot, and garlic for 2 minutes until softened and translucent.
3
Bloom
Add the curry paste and turmeric, stirring over medium heat for 1 minute until fragrant and the raw smell dissipates completely.
4
Simmer
Add the chicken, coconut milk, stock, potato, and carrot; bring to a gentle simmer over medium-low heat for 18 to 20 minutes until potato is fork-tender.
5
Finish
Stir in the fish sauce and brown sugar, simmer 1 minute more until the sauce coats the back of a spoon glossily.
6
Plate
Spoon the jasmine rice into a bowl, ladle the curry and vegetables alongside, scatter the cilantro over top, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 1 cup240ml coconut milk
- 4 tbsp4 tbsp yellow curry paste
- 7 oz200g potato
- 3.2 oz90g carrot
- 11 onion
- 4 cloves4 cloves garlic
- 22 shallot
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp fish-sauce
- 2 tsp2 tsp brown-sugar
- 2/3 cup160ml chicken-stock
- 1 cup190g jasmine-rice-cooked
- 2 tbsp2 tbsp cilantro
- 44 lime wedges
- 2 tsp2 tsp vegetable-oil
