Meiling's Yummy Thai Yellow Curry

Experience the vibrant flavors of "Meiling's Yummy Thai Yellow Curry," a comforting dish that combines aromatic spices with creamy coconut milk for a bold and satisfying meal. This recipe guides you through creating an authentic Thai-inspired curry packed with tender chicken (or tofu for a vegetarian option), hearty potatoes, fresh zucchini, bell peppers, and carrots. Infused with the warmth of yellow curry paste, garlic, and ginger, and perfectly balanced with tangy lime juice and a hint of sweetness from brown sugar, this dish is a symphony of flavors. Served over fluffy jasmine rice and garnished with fresh cilantro, this one-pot wonder is easy to prepare in under an hour, making it a perfect choice for a weeknight dinner or an impressive meal for guests. Keywords: Thai yellow curry, easy curry recipe, coconut milk curry, authentic Thai flavors, vegetarian curry option.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 3 tablespoons yellow curry paste
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 cups coconut milk
• 1 cup chicken broth (or vegetable stock)
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, peeled and sliced
• 1 medium zucchini, sliced
• 2 medium bell peppers, sliced
• 1 pound chicken thighs (or tofu for vegetarian option), cubed
• 2 tablespoons fish sauce (or soy sauce for vegetarian option)
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 tablespoons cilantro, chopped (optional, for garnish)
• 4 cups cooked jasmine rice (for serving)

Directions

Step 1

Heat coconut oil in a large pot or deep skillet over medium heat.

Step 2

Add the yellow curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.

Step 3

Stir in the diced onion, minced garlic, and grated ginger, and sauté for 3-4 minutes until softened.

Step 4

Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.

Step 5

Add the cubed potatoes and sliced carrots to the pot. Cover and cook for 10 minutes, stirring occasionally.

Step 6

Stir in the zucchini, bell peppers, and cubed chicken (or tofu). Simmer for another 15-20 minutes, or until the vegetables are tender and the chicken is fully cooked.

Step 7

Season the curry with fish sauce (or soy sauce), brown sugar, and lime juice. Stir and taste, adjusting to your preference.

Step 8

Remove the curry from heat and let it sit for a few minutes to allow the flavors to meld.

Step 9

Serve the curry hot over a bed of cooked jasmine rice and garnish with chopped cilantro if desired.

Nutrition Facts

Serving size	(3429.4g)

Amount per serving	% Daily Value*
Calories	3425.8

Total Fat 92.1g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 426.4mg	0%
Sodium 5130.0mg	0%
Total Carbohydrate 489.4g	0%
Dietary Fiber 26.8g	0%
Total Sugars 78.5g
Protein 164.3g	0%

Vitamin D 59.0IU	0%
Calcium 445.7mg	0%
Iron 21.4mg	0%
Potassium 5680.9mg	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: 24.1%

Protein: 19.1%

Carbs: 56.8%