Description
A creamy and aromatic Thai Chicken Yellow Curry made with tender chicken and colorful vegetables, all enveloped in rich coconut milk and fragrant spices.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons yellow curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Salt to taste
- Cilantro, for garnish
Instructions
- Heat a tablespoon of oil over medium heat in a large skillet.
- Add the minced garlic and sliced onion, sautéing until softened and fragrant, approximately 3-4 minutes.
- Stir in the yellow curry paste, cooking for another minute until fragrant.
- Add the chicken pieces, cooking until they turn golden brown, about 5-7 minutes.
- Pour in the coconut milk and chicken broth, then bring to a gentle simmer.
- Add the sliced bell peppers, fish sauce, sugar, and salt to taste, stirring gently to combine.
- Let it cook for about 10 minutes or until the chicken is thoroughly cooked and the sauce thickens slightly.
- Garnish with freshly chopped cilantro and serve hot.
Notes
Prepare your curry in advance for deeper flavors and try using an air fryer for crispy chicken pieces.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg