Tastes Better From Scratch · by Lauren Allen★ 5.0 (402)
Yellow Curry
NUTRITION · PER SERVING50M COOK
CAL 76%·PRO 95%
CARBS 209G55% OF CAL
6G FIBER11G SUGAR192G OTHER
FAT 57G33% OF CAL
41G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
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.
mainthaicurrychicken🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil
- 1/2 large onion (, chopped)
- 1 pound boneless skinless chicken breasts (, cut into bite-sized pieces)
- 2 medium gold potatoes ((or about 10 baby gold) ½’’ cubed)
- 1 large carrot (, thinly sliced)
- 3-4 Tablespoons yellow curry paste (*or homemade curry paste)
- 2 teaspoons freshly grated ginger
- 2 cloves garlic
- 27 ounces coconut milk ((2- 13.5 ounce cans))
- 2 teaspoons cornstarch
- 1 teaspoon fish sauce ((optional))
- 1 Tablespoon lime juice
- 1.5 tablespoons brown sugar
- Hot cooked rice (, for serving (white, jasmine, brown))
- Garnish with fresh cilantro and/or siracha and serve over rice
At a glance
PER SERVING · TIME 50M
CAL 76%·PRO 95%
CARBS 209G55% OF CAL
6G FIBER11G SUGAR192G OTHER
FAT 57G33% OF CAL
41G 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
- 40m
- Sodium
- 464mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1368mg
- Calcium
- 64mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 464MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.