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5 from 44 votes

Yellow Chicken Curry

Yellow chicken curry with potatoes, carrots, onions and bell peppers in a rich creamy coconut sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time28 minutes
Course: Main Dish
Cuisine: Asian
Servings: 4 servings
Calories: 776kcal
Author: Cynthia

Ingredients

  • 1 pound chicken thighs boned, skinless, diced into bite-sized pieces.
  • 2 cans coconut milk 13.5 ounces each
  • 4 Tablespoons yellow curry paste
  • 3 Yukon gold potatoes about 1 pound, peeled and cubed
  • 4 carrots peeled and sliced about 1/4" thick
  • 1 green bell pepper chopped
  • onion peeled and chopped
  • 1 Tablespoon fish sauce peeled and grated*
  • 1 lime juiced
  • 1 teaspoon sugar
  • Kosher salt to taste

Instructions

  • Chop chicken into bite sized pieces.
  • Peel and chop potatoes into large chunks about 1". Slice carrots int 1/4" rounds. Chop bell pepper and onion into large chunks.
  • In a large saucepan bring coconut milk to a gentle simmer. Whisk in curry paste. Add chicken, carrots, potatoes, and carrots and bring to a boil. Keep curry on a low boil until potatoes are fork tender, about 30 minutes.
  • Add bell peppers and continue cooking another 10 minutes.
  • Remove from the heat and add the juice of one lime, fish sauce and sugar.
  • Garnish with chopped Thai, regular basil or cilantro. Serve over white rice.

Nutrition

Serving: 1serving | Calories: 776kcal | Carbohydrates: 38g | Protein: 26g | Fat: 61g | Saturated Fat: 42g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 516mg | Potassium: 1450mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12755IU | Vitamin C: 56mg | Calcium: 105mg | Iron: 9mg