Karee Curry with Chicken from Thailand

Embark on a culinary journey to Thailand with this vibrant and comforting Karee Curry with Chicken. Featuring tender chicken thighs, creamy coconut milk, and a fragrant blend of yellow curry paste, this dish is a tantalizing balance of sweet, savory, and aromatic flavors. Cubed potatoes and carrots simmer to perfection, soaking up the rich, curry-spiced broth, while hints of lime juice and palm sugar elevate the taste to authentic Thai-style deliciousness. Easy to make in under an hour, this one-pot curry is perfect for weeknight dinners or casual entertaining. Garnished with fresh cilantro and served with fluffy jasmine rice, it’s a wholesome and satisfying meal that will transport your taste buds straight to the bustling street food markets of Thailand.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons yellow curry paste
• 500 grams boneless, skinless chicken thighs
• 1 medium onion, sliced
• 400 milliliters coconut milk
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced into rounds
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 250 milliliters water or chicken stock
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 2 cups steamed jasmine rice (for serving)

Directions

Step 1

Heat the vegetable oil in a large pan or pot over medium heat.

Step 2

Add the yellow curry paste and stir-fry for 1-2 minutes until fragrant.

Step 3

Cut the chicken thighs into bite-sized pieces and add them to the pan. Stir and cook until the chicken is lightly browned on all sides, about 5 minutes.

Step 4

Add the sliced onion to the pan and continue cooking for another 2-3 minutes until softened.

Step 5

Pour in the coconut milk and water (or chicken stock), stirring to combine.

Step 6

Add the cubed potatoes and sliced carrots to the curry. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the potatoes and carrots are tender.

Step 7

Season the curry with fish sauce and palm sugar, adjusting to taste. Stir well to dissolve the sugar.

Step 8

Once the vegetables are tender and the chicken is cooked through, remove from heat and add lime juice to brighten the flavors.

Step 9

Serve the karee curry hot, garnished with chopped cilantro, alongside steamed jasmine rice.

Nutrition Facts

Serving size	(2468.1g)

Amount per serving	% Daily Value*
Calories	2646.3

Total Fat 86.9g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 625mg	0%
Sodium 4029.3mg	0%
Total Carbohydrate 310.2g	0%
Dietary Fiber 16.8g	0%
Total Sugars 59.3g
Protein 156.1g	0%

Vitamin D 35IU	0%
Calcium 333.5mg	0%
Iron 13.3mg	0%
Potassium 4408.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 23.6%

Carbs: 46.9%