Description
A comforting and flavorful Thai Chicken Yellow Curry featuring tender chicken, aromatic spices, and a creamy coconut milk sauce.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons yellow curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Salt to taste
- Cilantro, for garnish
Instructions
- Sauté the garlic and onion in a skillet over medium heat until softened, about 3–4 minutes.
- Incorporate the yellow curry paste, cooking for an additional minute until fragrant.
- Cook the chicken pieces until golden brown, about 5–7 minutes.
- Create the sauce by adding coconut milk and chicken broth; bring to a gentle simmer.
- Add bell peppers, fish sauce, sugar, and salt; stir to combine.
- Finish cooking by simmering for about 10 minutes until the sauce thickens and chicken is fully cooked.
- Garnish with cilantro before serving hot.
Notes
Serve with jasmine rice or naan for a complete meal. This curry can also be made vegetarian by substituting chicken with tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg