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Yellow Thai Curry

This vibrant Yellow Thai Curry features a creamy coconut base and aromatic spices to deliver a perfect balance of sweet and savory flavors in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb chicken breast or tofu cubed
  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 2 tablespoons yellow curry paste
  • 1 can 13.5 oz coconut milk
  • 2 cups vegetable or chicken broth
  • 2 cups assorted vegetables bell peppers, carrots, etc.
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon brown sugar
  • Fresh basil leaves for garnish
  • Cooked rice for serving

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Chop all vegetables and protein into bite-sized pieces.
  2. Heat the vegetable oil in a large pot over medium heat.
  3. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  4. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
  5. Add the yellow curry paste and cook, stirring, for 1 minute to release the spices' oils.
  6. Add the cubed chicken or tofu and cook, stirring, for 5 minutes until lightly browned.
  7. Pour in the coconut milk and broth, stirring to combine.
  8. Add the assorted vegetables and bring to a gentle simmer over medium-low heat, then simmer for 15 minutes.
  9. Season with fish sauce and brown sugar, adjusting to taste.
  10. Garnish with fresh basil leaves and serve over cooked rice.

Notes

Adjust seasoning before serving and store leftovers in an airtight container in the refrigerator for up to three days.