Tastes Better From Scratch· by Lauren Allen★ 5.0 (403)

A fragrant Thai yellow curry with chicken, potatoes, and carrots simmered in coconut milk and yellow curry paste. Served over rice with a lime and cilantro finish.

Nutrition & ingredients

Ingredients

4 SERVINGS

• 1 tbspoil
• ½large onion — chopped
• 1 lbboneless skinless chicken breasts — cut into bite-sized pieces
• 22 medium gold potatoes — cubed, or about 10 baby gold potatoes
• 1large carrot — thinly sliced
• 3–4 tbspyellow curry paste — or homemade curry paste
• 2 tspfreshly grated ginger — fresh
• 2garlic
• 27 ozcoconut milk — 2 cans
• 2 tspcornstarch
• 1 tspfish sauce — optional
• 1 tbsplime juice
• 1½ tbspbrown sugar
• —Hot cooked rice — for serving, or white rice or jasmine rice or brown rice
• —Garnish with fresh cilantro and/or siracha and serve over rice

Quantities update with the servings stepper.

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Method

50m total

Read the method on Tastes Better From ScratchLauren Allen’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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Nutrition Facts

Nutrition needs review

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Nutrition is estimated by Chive from the ingredients above, per serving.

Vitamins & minerals

Potassium

1368mg

Calcium

64mg

Iron

5mg

Estimated from ingredients; USDA coverage varies by food.

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