Yellow Thai Curry
Yellow Thai Curry is a glorious combination of flavors and textures. Veggies, coconut milk, and curry paste help to create the ultimate comfort food dish.
Servings 4 servings
Calories 439kcal
Ingredients
- 1 tablespoon oil
- 4 tablespoon yellow curry paste
- 2 - 15 oz cans full-fat coconut milk
- ½-1 cup water
- 4 carrots sliced
- 4 white potatoes peeled and cubed
- 1 yellow onion thinly sliced
- 1 lb boneless chicken breasts cut into bite-sized pieces
- ¾ teaspoon salt
- 1 ½ teaspoon soy sauce
- cilantro for garnish (if desired)
- jasmine rice for serving
Instructions
- Heat the oil in a large pot over low heat. Add onions and sauté for a few minutes until soft and fragrant.
- Add chicken and yellow curry paste to the oil and cook over medium heat for 3-5 minutes or until chicken is cooked through. Stir in the potatoes and carrots.
- Add in coconut milk and ½ cup water, stir until combined. Additional water may be added if the curry is too thick. Simmer 20-30 minutes or until carrots and potatoes are tender.
- Stir in soy sauce and salt. Serve over jasmine rice.
Nutrition
Calories: 439kcal | Carbohydrates: 40g | Protein: 29g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 690mg | Potassium: 1237mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12651IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 3mg
