Spicy Thai Yellow Curry
Rich, aromatic, and bursting with bold flavors, Spicy Thai Yellow Curry is a comforting one-pot dish that’s perfect for curry lovers seeking a little heat. Made with fragrant yellow curry paste, creamy coconut milk, and tender chicken, this dish is beautifully balanced by the addition of hearty potatoes, sweet carrots, and vibrant red bell peppers. A touch of fish sauce and palm sugar enhances the savory-sweet profile, while fresh lime juice adds a zesty finish. Ready in under an hour, this easy homemade curry delivers restaurant-quality results and pairs perfectly with fluffy jasmine rice. Garnish with fresh Thai basil for an extra layer of authentic flavor and make this your go-to dinner for when you crave the comforting taste of Thailand!
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Ingredients
- 3 tablespoons Yellow curry paste
- 2 cups Coconut milk
- 1 pound Chicken breast, sliced into bite-sized pieces
- 2 medium Potatoes, peeled and cubed
- 1 large Carrot, sliced into thin rounds
- 1 medium Yellow onion, sliced
- 1 medium Red bell pepper, sliced
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar or brown sugar
- 2 tablespoons Vegetable oil
- 0.25 cup Fresh Thai basil leaves (optional)
- 1 Fresh lime, juiced
- 3 cups Jasmine rice, cooked
Directions
Step 1
Heat a large pot or wok over medium heat. Add the vegetable oil and allow it to warm up.
Step 2
Add the yellow curry paste to the pot and cook for 1-2 minutes, stirring constantly to release the aromas of the spices.
Step 3
Pour in 1 cup of coconut milk and stir to combine it with the paste. Let it simmer for 2-3 minutes until the mixture thickens slightly.
Step 4
Add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
Step 5
Stir in the cubed potatoes, sliced carrot, and onion. Cook for another 3 minutes to coat the vegetables with the curry mixture.
Step 6
Pour in the remaining 1 cup of coconut milk and 1 cup of water. Stir well, bring the mixture to a gentle boil, and reduce the heat to a simmer.
Step 7
Add the fish sauce and palm sugar, stirring until the sugar dissolves. Taste and adjust seasoning if needed.
Step 8
Simmer the curry for 15-20 minutes, or until the potatoes are tender and the chicken is fully cooked.
Step 9
Add the sliced red bell peppers and cook for an additional 3-4 minutes until they are slightly tender but still crisp.
Step 10
Turn off the heat and stir in the fresh lime juice. Optionally, garnish with Thai basil leaves for added fragrance.
Step 11
Serve the spicy Thai yellow curry hot over jasmine rice. Enjoy your meal!
Nutrition Facts
| Serving size | (2634.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2775.3 |
| Total Fat 49.5g | 0% |
| Saturated Fat 9.9g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 385.6mg | 0% |
| Sodium 3949.0mg | 0% |
| Total Carbohydrate 399.1g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 68.1g | |
| Protein 177.9g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 495.9mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 4883.2mg | 0% |
Source of Calories