Thai Yellow Curry with Chicken
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Averie Cooks · by Averie Sunshine★ 4.5 (379)

Thai Yellow Curry with Chicken

NUTRITION · PER SERVING25M COOK
CAL 27%·PRO 74%
CARBS 23G17% OF CAL
7G FIBER9G SUGAR7G OTHER
FAT 36G60% OF CAL
22G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Yellow curry with tender chicken breast, aromatic spices, and coconut milk finished with vegetables and fresh herbs. A balanced, flavorful takeout-quality meal ready in 25 minutes.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 3 tablespoons olive oil ((coconut oil may be substituted))
  • 1 large yellow onion (diced small (a sweet Vidalia may also be used))
  • 1.25 pounds boneless skinless chicken breast (diced into bite-sized pieces)
  • 3 cloves garlic (finely minced or pressed)
  • 2 to 3 teaspoons ground turmeric
  • 2 teaspoons ground ginger (finely chopped (or 1 tablespoon fresh ginger))
  • 2 teaspoons ground coriander
  • 2 to 4 tablespoons Mekhala Organic Yellow Curry Paste (or as desired)
  • 13.5 ounces full-fat coconut milk ((lite may be substituted))
  • 1 1/2 cups shredded carrots
  • 2 to 3 cups fresh spinach (loosely packed (2 to 3 heaping handfuls))
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1 to 2 tablespoons lime juice ((optional but recommended))
  • 1/4 to 1/3 cup fresh cilantro (finely chopped for garnishing (basil may be substituted))
  • 1 to 4 tablespoons light brown sugar (packed (optional and to taste))
  • salt ((optional and to taste))
PREP
5M
SODIUM
451MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.