Description
A warm and comforting Thai Chicken Yellow Curry filled with succulent chicken, vibrant vegetables, and a creamy coconut base.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Thai yellow curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup mixed vegetables (e.g., bell peppers, carrots, peas)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant, about 2-3 minutes.
- Add the chicken pieces and cook until they turn golden and are no longer pink in the center, about 5-7 minutes.
- Stir in the yellow curry paste and cook for another minute.
- Pour in the coconut milk and chicken broth, bringing everything to a gentle simmer.
- Add the mixed vegetables and soy sauce, cooking until the vegetables are tender, about 3-5 minutes.
- Stir in the lime juice, adjusting the seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Notes
For a vegetarian option, substitute chicken with tofu and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Thai chicken curry, yellow curry, comfort food, easy dinner, coconut milk curry