Description
A comforting and flavorful Yellow Curry made with tender chicken, potatoes, and carrots simmered in a rich coconut milk sauce infused with yellow curry paste, ginger, garlic, and a touch of lime and brown sugar. This recipe serves 4 and pairs perfectly with rice or vegetable alternatives for a satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon oil
- 1/2 large onion, chopped
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 medium gold potatoes (or about 10 baby gold), ½ inch cubed
- 1 large carrot, thinly sliced
- 3-4 tablespoons yellow curry paste (or homemade curry paste)
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, minced
- 27 ounces coconut milk (2 cans, 13.5 ounces each)
- 2 teaspoons cornstarch
- 1 teaspoon fish sauce (optional)
- 1 tablespoon lime juice
- 1.5 tablespoons brown sugar
For Serving
- Hot cooked rice (white, jasmine, or brown)
- Fresh cilantro, for garnish
- Sriracha, for garnish (optional)
Instructions
- Saute Aromatics and Chicken: Heat the oil in a large pot over medium-low heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the bite-sized chicken pieces, sliced carrots, and cubed potatoes to the pot and cook for another 1-2 minutes to combine flavors.
- Add Ginger, Garlic, and Curry Paste: Mix in the freshly grated ginger, minced garlic, and yellow curry paste. Continue sautéing for 3 minutes to release the aromas and incorporate the curry paste into the ingredients.
- Add Coconut Milk and Thicken: Pour 1 ½ cans of coconut milk into the pot. In a separate small bowl, stir the cornstarch into the remaining ½ can of coconut milk until smooth, then add this mixture back into the pot to help thicken the curry sauce.
- Simmer the Curry: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20-30 minutes, or until the chicken is cooked through and the potatoes are tender. Adjust the curry’s consistency by adding water if it becomes too thick.
- Finish the Curry: Stir in the fish sauce (if using), brown sugar, and lime juice. Allow the curry to simmer for an additional 5 minutes to blend all flavors together.
- Serve: Spoon the yellow curry over hot cooked rice or vegetable alternatives such as zucchini noodles, spaghetti squash, or quinoa. Garnish with fresh cilantro and a drizzle of sriracha if desired for extra heat.
Notes
- You can substitute chicken with tofu or vegetables for a vegetarian version.
- Adjust the amount of yellow curry paste based on your preferred spice level.
- Using fresh ginger and garlic enhances the flavor significantly.
- Fish sauce is optional but adds a nice umami depth to the curry.
- To make it gluten-free, ensure your curry paste and other ingredients do not contain gluten.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
