Pinch of Yum · by Lindsay Ostrom★ 4.7
Thai Yellow Chicken Curry with Potatoes
NUTRITION · PER SERVING40M COOK
CAL 30%·PRO 49%
CARBS 64G42% OF CAL
3G FIBER3G SUGAR58G OTHER
FAT 30G44% OF CAL
21G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thai yellow curry with chicken, potatoes, and coconut milk. Aromatic and creamy with a homemade curry paste that brings authentic flavors.
mainthaicurrychicken🍲 stockpotdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon avocado oil
- half a yellow onion, sliced thinly
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup yellow curry paste
- 10 baby golden yukon potatoes, cut into halves or bite-sized pieces
- one 14-ounce can unsweetened coconut cream or coconut milk (see notes)
- 1/2 – 1 cup water or broth
- a heavy pinch of salt
- 2 teaspoons fish sauce (optional)
- 1-2 tablespoons brown sugar (optional)
- 1/4 cup chopped cilantro for serving
- 2 cups uncooked jasmine rice
At a glance
PER SERVING · TIME 40M
CAL 30%·PRO 49%
CARBS 64G42% OF CAL
3G FIBER3G SUGAR58G OTHER
FAT 30G44% OF CAL
21G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 389mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 490mg
- Calcium
- 24mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 389MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.