Cooking Lucid
Thai Yellow Curry
Mild golden curry with potatoes, carrots, and chicken in a turmeric-spiced coconut broth. Comforting and family-friendly.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Dinner·Thai·Easy
Ingredients
Step 1 — Curry
- 3 tbsp yellow curry paste
- 1 can (14 oz) coconut milk
- 1 lb chicken thighs (cubed)
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tsp sugar
Step 2 — Vegetables
- 2 potatoes (cubed)
- 2 carrots (sliced)
- ½ onion (sliced)
- Thai basil (optional)
Instructions
- 1
Fry paste
Cook yellow curry paste in coconut cream until fragrant.
- 2
Simmer
Add chicken, remaining coconut milk, and broth. Simmer 10 minutes. Add potatoes, carrots, and onion. Cook 15 minutes until tender.
- 3
Serve
Season with fish sauce and sugar. Serve over jasmine rice.
Nutrition per serving: 400 cal · 30g protein · 24g carbs · 24g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
