Thai · Dinner
Yellow Curry Chicken
Boneless chicken thigh simmered in a coconut yellow curry built on turmeric, cumin and gluten-free fish sauce instead of soy sauce, with potato and carrot softened in the broth. Finished with lime juice and fresh cilantro, it is served over jasmine rice for a rounded, mildly spiced weeknight curry.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
26.9gFat
56.8gCarbs
8.9gSugar
4.8gFiber
1187mgSodium
193mgChol
16.1gSat Fat
1180mgPotassium
75mgCalcium
3.6mgIron
0.6mcgVitamin B12
22mgVitamin C
Goes well with
Pale Ale or Lager Beer
local
Thai Iced Tea (Cha Yen)
international
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces, peel and chunk the potato, slice the carrot and onion, and set everything within reach of the stove.
2
Bloom
Heat vegetable oil in a small saucepan over medium heat and stir in yellow curry paste, turmeric and cumin for 1 minute until glossy.
3
Simmer
Pour in coconut milk and add the chicken, potato and carrot. Bring to a gentle simmer over medium-low heat and cook 18 minutes until the potato is fork-tender and chicken is cooked through.
4
Finish
Remove from heat, stir in fish sauce, brown sugar and lime juice. Taste and adjust balance. Spoon curry over cooked jasmine rice and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken thigh
- 4 tbsp4 tbsp yellow curry paste
- 1 tsp1 tsp turmeric, ground
- 1 tsp1 tsp cumin, ground
- 1 1/3 cup320ml coconut milk
- 7 oz200g potato
- 3.6 oz100g carrot
- 11 onion
- 2 tbsp2 tbsp fish sauce (gluten-free)
- 1 tsp1 tsp brown sugar
- 1 tsp1 tsp lime juice
- 2 tbsp2 tbsp cilantro leaves
- 1 1/3 cup210g jasmine rice, cooked
- 2 tsp2 tsp vegetable oil
