Vikalinka · by Julia Frey of Vikalinka
Yellow Chicken Curry
NUTRITION · PER SERVING35M COOK
CAL 37%·PRO 100%
CARBS 30G16% OF CAL
6G FIBER18G OTHER7G TOTAL SUGAR
FAT 43G53% OF CAL
28G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet and mild Thai curry with chicken, potatoes, and coconut milk topped with peanuts. Accessible introduction to Thai cuisine with soft, familiar flavors.
mainthaicurrychickendairy freegluten free
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tbsp Thai yellow curry paste
- 1 tbsp vegetable oil
- 400ml / 14 oz coconut milk
- 1kg / 2 lbs chicken breasts (cubed or skinless boneless chicken thighs)
- 2 medium potatoes (peeled and cubed)
- 2 tsp brown sugar (or cane sugar)
- 4-5 Thai basil leaves (optional)
- 2 tbsp peanuts (chopped)
At a glance
PER SERVING · TIME 35M
CAL 37%·PRO 100%
CARBS 30G16% OF CAL
6G FIBER18G OTHER7G TOTAL SUGAR
FAT 43G53% OF CAL
28G SAT15G 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
- 10m
- Cook
- 25m
- Sodium
- 364mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1618mg
- Calcium
- 60mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 364MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.