Description
A vibrant and flavorful Thai Chicken Yellow Curry that combines tender chicken, coconut milk, and fresh vegetables, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons Thai yellow curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup mixed vegetables (bell peppers, carrots, peas)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté for about 2-3 minutes until the onions become translucent.
- Add the bite-sized chicken pieces and cook for about 5-7 minutes, stirring occasionally, until they turn golden brown.
- Stir in the yellow curry paste and cook for 1 additional minute.
- Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add the mixed vegetables and soy sauce, cooking for another 3-5 minutes until the vegetables are tender.
- Stir in the lime juice to brighten the flavors. Adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro.
Notes
For a vegetarian version, substitute chicken with tofu and use vegetable broth. Make ahead for deeper flavors, and feel free to experiment with different vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Thai curry, chicken curry, coconut milk, comfort food, one-pot meal