Name: Chicken Yellow Curry Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Thai
Ingredients: 1-2 Tablespoons Coconut Oil; 3 large Carrots – cut into chunks; 2 Red Bell Peppers – cut into chunks; 2 Orange or Yellow Bell Peppers – cut into Chunks; 2 medium Japenese Eggplants – sliced into large chunks; 1 large Garlic Clove – minced; 2 tablespoons fresh Ginger – grated; 2 13.5-ounce cans of Full Fat Coconut Milk (I prefer Chaokoh brand); 3-4 tablespoons Yellow Curry Paste (I prefer Mae Ploy brand); 1 teaspoon ground Turmeric; 1 teaspoon ground Corriander; 1 1/2 pounds of Chicken Breasts, cubed; 3 tablespoons Coconut Sugar; 2 tablespoon Fish Sauce; 1 tablespoon fresh Lime Juice

Chicken Yellow Curry Recipe

A black bowl full of yellow curry chicken and white rice that sits on a round wooden board. Chop sticks, wedges of fresh lime and red peppers garnish the dish. A striped napkin sits next to it.

Print Recipe

★★★★★

5 from 1 reviews

Get ready to feed your culinary cravings with this creamy Yellow Curry Recipe. A one-pot meal created in a wok loaded with chunks of tender chicken and colorfully studded with carrots, bell peppers, and Japanese eggplant. I think you’ll agree that this rich comfort food is just as good if not better than takeout. Every bite from this dish will give your tastebuds a delightful curry satisfaction.

Author: Kristy Murray
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Ethnic
Method: Wok
Cuisine: Thai

Ingredients

Scale

1–2 Tablespoons Coconut Oil
3 large Carrots – cut into chunks
2 Red Bell Peppers – cut into chunks
2 Orange or Yellow Bell Peppers – cut into Chunks
2 medium Japenese Eggplants – sliced into large chunks
1 large Garlic Clove – minced
2 tablespoons fresh Ginger – grated
2 13.5-ounce cans of Full Fat Coconut Milk (I prefer Chaokoh brand)
3–4 tablespoons Yellow Curry Paste (I prefer Mae Ploy brand)
1 teaspoon ground Turmeric
1 teaspoon ground Corriander
1 1/2 pounds of Chicken Breasts, cubed
3 tablespoons Coconut Sugar
2 tablespoon Fish Sauce
1 tablespoon fresh Lime Juice

Cook Mode Prevent your screen from going dark

Instructions

Slice 2 medium Japanese eggplants lengthwise. Generously salt the cut sides. Let set for 30 minutes to draw out the moisture. Rinse and pat dry with paper towels.
Heat a large wok or skillet over high heat until it begins to smoke.
Add 1-2 tablespoons of coconut oil. Turn the heat down to medium-high.
Add 3 large carrots (large chunks), 2 red bell peppers and 2 orange or yellow bell peppers (large chunks), and 2 medium Japanese eggplants (large chunks).
Sauté for 10-12 minutes until the veggies are slightly tender.
Add 3-4 tablespoons of yellow curry paste, 1 large minced garlic clove, and 2 tablespoons of grated fresh ginger. Sauté for 1 minute.
Pour in 2 13.5-ounce cans of full-fat coconut milk.
Sprinkle in 1 teaspoon of turmeric and 1 teaspoon of coriander.
Add 1 1/2 lbs of cubed chicken breasts and bring to a slight boil over medium heat. Turn the heat to low again and simmer the chicken for about 10 minutes until the chicken is cooked through.
Add 3 tablespoons coconut sugar, 2 tablespoons fish sauce, and 1 tablespoon fresh lime juice. Stir well.
Serve over white rice.
ENJOY!

Notes

I used chicken breasts in this recipe but chicken thighs would be amazing as well. If you are looking for a fish alternative, shrimp is wonderful with yellow curry. Vegetarian proteins like tofu, or mushrooms are great options. Chickpeas and other sturdy legumes are considered both protein and/or vegetable substitutes.
The sky’s the limit when it comes to veggies that can be included. Cauliflower, broccoli, onion, potatoes, spinach, butternut squash, etc are all really good variations in this recipe.
To store, cool to room temperature, and place the curry in an air-tight container. It will last in the refrigerator for up to three days. Leftovers will last in the freezer for up to three months.
To reheat. There are a couple of options. In a saucepan over medium heat, stir continually so as not to burn it. Be careful not to let it boil. In the microwave, using a microwave-safe dish, reheat by stopping and stirring at regular intervals until heated through.
Before sautéing the eggplant, it is important to generously salt the cut side of it and let it set for at least 30 minutes. This will draw out the moisture and ensure the eggplant is not soggy when cooked. You’ll see beads of moisture start to form on the surface.
Make sure and use full-fat coconut milk which has between 15 and 19% fat. My favorite is Chaokoh brand (which btw I’m not being sponsored by them). If you prefer a richer flavor and texture, you could use coconut cream which has a much higher fat content.
Sauté the curry paste with the cooked vegetables before adding the coconut milk in order to fully bring out the paste’s flavor.

Nutrition

Serving Size: 1/8 of recipe without rice
Calories: 500
Sugar: 18 g
Sodium: 670 mg
Fat: 30 g
Saturated Fat: 19 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 7 g
Protein: 29 g
Cholesterol: 73 mg

Keywords: yellow curry recipe, Thai yellow curry, chicken yellow curry, yellow chicken curry, yellow Thai curry

Find it online: https://lingeralittle.com/yellow-curry-recipe-with-chicken/