Name: Thai Yellow Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4-6
Ingredients: 2 tablespoons vegetable oil; 3 tablespoons yellow curry paste; 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces; 1 medium onion, sliced; 2 medium potatoes, peeled and cubed; 1 large carrot, sliced into rounds; 1 red bell pepper, sliced; 2 cans (13.5 oz each) coconut milk; 2 tablespoons fish sauce; 1 tablespoon palm sugar or brown sugar; 2 kaffir lime leaves (optional); 1 tablespoon fresh lime juice; Fresh cilantro leaves for garnish; Steamed jasmine rice for serving

Instructions

Prepare the base

Heat vegetable oil in a large pot over medium heat. Add the yellow curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
Cook the chicken

Add the chicken pieces to the pot and stir to coat with the curry paste. Cook for about 5 minutes until the chicken begins to brown on the outside.
Add vegetables

Stir in the sliced onion, potatoes, and carrots. Cook for 3-4 minutes, stirring occasionally. Then add the red bell pepper and continue to cook for another 2 minutes.
Simmer the curry

Pour in the coconut milk and bring to a gentle simmer. Add fish sauce, palm sugar, and kaffir lime leaves if using. Reduce heat to low and simmer uncovered for 15-20 minutes, or until the potatoes are tender and the chicken is fully cooked.
Adjust flavors

Once the vegetables are tender, taste the curry and adjust seasonings if needed. Add more fish sauce for saltiness, sugar for sweetness, or curry paste for heat. Stir in the fresh lime juice just before serving.
Serve

Remove the kaffir lime leaves. Ladle the curry into bowls over steamed jasmine rice. Garnish with fresh cilantro leaves and serve hot.

Thai Yellow Curry

Ingredients

Instructions

Nutritional Information