Thai Yellow Curry with Chicken and Vegetables

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) yellow curry paste 1 tablespoon (15g) yellow curry paste
• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 1 medium potato, peeled and diced 1 medium potato, peeled and diced
• 1 can (14oz/400ml) coconut milk 1 can (14oz/400ml) coconut milk
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked jasmine rice, for serving Cooked jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 28g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or wok over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Stir in the yellow curry paste and cook for a minute to release its flavors.
4. 4.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
5. 5.
   Add the sliced bell pepper, carrot, and diced potato to the pot and stir to combine.
6. 6.
   Pour in the coconut milk and chicken broth, and bring the mixture to a simmer.
7. 7.
   Stir in the fish sauce, lime juice, and brown sugar. Adjust the spiciness level by adding more curry paste if desired.
8. 8.
   Reduce the heat to low and let the curry simmer for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
9. 9.
   Serve the Thai Yellow Curry over steamed jasmine rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking throughout the curry.
• Yellow curry paste — Adjust the amount of curry paste according to your preferred level of spiciness. Start with a smaller amount and add more if desired.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or a variety of vegetables such as broccoli and cauliflower.
• Add a squeeze of fresh lime juice just before serving to enhance the flavors of the curry.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow some of the liquid to evaporate.
• Customize the vegetables according to your preference. You can add bamboo shoots, green beans, or baby corn for additional variety.
• Leftover curry can be stored in the refrigerator for up to 3 days and reheated for future meals.

Serving advice

Serve the Thai Yellow Curry with steamed jasmine rice to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of freshness and color.

Presentation advice

Present the Thai Yellow Curry in a vibrant bowl, allowing the golden curry to take center stage. Garnish with a sprig of fresh cilantro and serve with a side of steamed jasmine rice.