Thai Yellow Chicken Curry

Name: Thai Yellow Chicken Curry
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: Asian, Thai
Ingredients: 3-4 lb chicken breast thinly sliced; 1 bag baby gold potatoes, cut into smaller bite-sized cubes; 5 large carrots sliced and quartered; 3 white onions, cut in half and then each half into 6 wedges; 6 cans coconut milk; 5 tbsp yellow curry paste; 2 tsp tumeric; 1 cup palm sugar (this is for sweeter more Americanized curry, you can use 1/2 cup or none of preferred); 2.5 tbsp minced ginger paste; 1.5 tbsp minced lemongrass paste; 1 finely minced habanero or a few Thai Chili's (to taste); Cayenne (to taste); Zest of 1 limes; 1 tbsp lime juice; 1 tbsp fish sauce (can leave out if not liked); Salt (to taste); 1-2 tbsp Olive oil; Cilantro; Jasmine rice

6 steps

Prep:35minCook:1h

Our homemade recipe. Most similar to S!! Thai.

Updated at: Mon, 18 Dec 2023 06:36:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

116

High

Nutrition per serving

Calories3915 kcal (196%)

Total Fat284.5 g (406%)

Carbs223.3 g (86%)

Sugars101.7 g (113%)

Protein141.4 g (283%)

Sodium4093.7 mg (205%)

Fiber17.8 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 lbchicken breast

thinly sliced

1 bagbaby gold potatoes

cut into smaller bite-sized cubes

5carrots

large, sliced and quartered

3white onions

cut in half and then each half into 6 wedges

6cans coconut milk

5 Tbspyellow curry paste

2 tsptumeric

1 cuppalm sugar

this is for sweeter more Americanized curry, you can use 1/2 cup or none of preferred

2 ½ Tbspginger paste

minced

1 ½ Tbsplemongrass paste

minced

1habanero

finely minced, or a few Thai Chili's, to taste

can leave out if not liked

1 Tbspolive oil

Instructions

Step 1

Cut onions into half and then 6 pieces. Peel carrots and cut 1/2 inch slices. Cut baby potatoes into 6 or 8 pieces per potato depending on size (small bites).

Step 2

Add the onion and carrots to the pan with some oil, and cook just until crisp-tender, about 6-8 minutes.

Step 3

Add the curry paste, tumeric, ginger, lemongrass, habanero, cayenne. Stir to combine, breaking up the curry paste, about 1 minute. Finally, add the coconut milk and lime zest.

Step 4

Bring the mixture to a boil, then lower the heat to maintain a simmer. Add the coconut sugar, lime juice, fish sauce, and salt.

Step 5

Add thinly sliced raw chicken breast (I like to slightly freeze the chicken first to make it easier to slice extremely thin) and the potatoes, and simmer for 15-20 more minutes until fully cooked. Cook until the curry has thickened and the potatoes are starting to soften. Taste and adjust spices as needed.

Step 6

Serve with jasmine rice and cilantro.