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Yellow Curry Chicken

Yellow Curry Chicken recipe image
This comforting Yellow Curry Chicken combines tender chicken breast with coconut milk, red curry paste, yellow curry powder, carrots, peas, potatoes, and fresh vegetables. Fish sauce and sugar balance the savory, spicy, and lightly sweet flavors, while the coconut milk creates a rich curry sauce. Serve hot with steamed jasmine rice for a hearty main course.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 620
Description
This comforting Yellow Curry Chicken combines tender chicken breast with coconut milk, red curry paste, yellow curry powder, carrots, peas, potatoes, and fresh vegetables. Fish sauce and sugar balance the savory, spicy, and lightly sweet flavors, while the coconut milk creates a rich curry sauce. Serve hot with steamed jasmine rice for a hearty main course.
Ingredients
  • 1 pound Boneless, skinless chicken breast, cut into bite-size pieces
  • 2 cup Fresh vegetables, such as mushrooms, asparagus, onions, and zucchini, cut into bite-size pieces
  • 2 medium Carrots, cut into bite-size pieces
  • Potatoes, cut into bite-size pieces
  • 1/2 cup Frozen peas
  • 2 tablespoon Vegetable oil
  • 1 tablespoon Red curry paste
  • 14 ounce Coconut milk
  • 4 tablespoon Fish sauce
  • 1 dash Salt
  • 2 tablespoon Sugar
  • 1 tablespoon Yellow curry powder
  • 1/2 cup Water or chicken stock
  • 1 Bay leaf, optional
Directions
  1. 1
    Pre-cook the potatoes and carrots by boiling or steaming until just tender but not fully cooked, as they will continue cooking in the curry.
  2. 2
    Cut the chicken breast into bite-size pieces.
  3. 3
    Wash and cut the fresh vegetables into bite-size pieces.
  4. 4
    Heat the vegetable oil in a heavy saucepan over medium heat.
  5. 5
    Add the red curry paste and about one-third of the coconut milk.
  6. 6
    Cook for 5 to 10 minutes, stirring frequently, until fragrant and well combined.
  7. 7
    Increase the heat and add the chicken.
  8. 8
    Cook for about 5 minutes, stirring occasionally, until the chicken is partially cooked.
  9. 9
    Stir in the fish sauce, sugar, salt, and remaining coconut milk.
  10. 10
    Add the yellow curry powder, pre-cooked potatoes, carrots, and water or chicken stock.
  11. 11
    Add the bay leaf if using.
  12. 12
    Simmer briefly to blend the flavors.
  13. 13
    Add the fresh vegetables and frozen peas.
  14. 14
    Simmer for 3 to 5 minutes, or until the vegetables are tender and the chicken is completely cooked through.
  15. 15
    Serve hot, with steamed jasmine rice if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 620kcal
% Daily Value *
Total Fat 38.0g59%
Saturated Fat 22.0g111%
Cholesterol 85mg29%
Sodium 1650mg69%
Total Carbohydrate 35.0g12%
Dietary Fiber 6.0g24%
Sugars 15.0g
Protein 35.0g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: yellow curry, chicken curry, Thai food, coconut milk, red curry paste, yellow curry powder, chicken, potatoes, carrots, peas, vegetables, fish sauce, jasmine rice, weeknight dinner, curry, simmered, dinner
Read it online: https://www.chefs-mate.com/recipe/yellow-curry-chicken/