Yellow Thai Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Yellow Thai Curry is a creamy, aromatic one-pot dish featuring chicken and vegetables in a coconut milk-based curry sauce. The blend of curry paste, ginger, garlic, and fish sauce creates authentic Thai flavor. This comforting curry is ready in about 40 minutes and serves six.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 tablespoons olive oil
- 1 pound chicken breasts sliced into 1/4” slices (then 2” pieces*)
- 1/2 large onion, chopped
- 2 cups 1/2" cubed, peeled Yukon potatoes (approximately 2 potatoes/12 oz.)
- 2 carrots, sliced
- 2 tablespoons yellow curry paste**
- 2 cups cauliflower florets
- 2 teaspoons freshly grated ginger
- 2 garlic cloves, minced
- 2 13.5 oz. can quality coconut milk (I like Chaokoh***)
- 1 tablespoon cornstarch
- 2 tablespoons less sodium soy sauce
- 2 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1 cup frozen petite peas, thawed
- chili sauce to taste (optional)
- lime juice
- fresh basil
- fresh cilantro
At a glance
PER SERVING · TIME 40M
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
- 843mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 885mg
- Calcium
- 54mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 843MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.