Thai Yellow Chicken Curry Recipe

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 50 minutes

Ingrédients

4 cloves garlic (crushed)

2 tsp. ginger paste (or grated ginger)

2-6 Thai chili peppers (finely diced)

1 ½ tsp. salt

1 Tbsp. turmeric

1 Tbsp. curry powder (mild)

1 tsp. coriander (ground)

1 Tbsp. lemongrass paste

Or ⅓ cup of store-bought yellow curry paste

2 Tbsp. olive oil

1 ½ cups sweet onions (cut into 1-inch pieces)

1 lb. chicken (cut into 1-inch cubes)

1 red bell pepper (cut into 2-inch strips)

3 large carrots (cut into ½-inch pieces, about 1 ½ cups)

4 Yukon gold potatoes (cut into ¾-inch cubes, about 1 ½ cups)

2 15-oz. cans full-fat coconut milk (or one can lite and one can full-fat)

1 Tbsp. white sugar

½ tsp. salt

Instructions

Make the Curry Paste: Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.) Process ingredients for 2-4 minutes, or until ingredients become a thick paste.

Sauté the Meat and Veggies: Drizzle olive oil into a large pan over medium heat and add onions. Sauté for 3-5 minutes. Add chicken and curry paste. Sauté over medium heat for 3-5 more minutes, or until the chicken is almost done cooking. Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.

Simmer and Serve: Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender. Serve Thai yellow chicken curry over jasmine rice and enjoy!

Nutrition

• Calories: 220 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 1 g
• Cholestérol: 48 mg
• Sodium: 759 mg
• Glucides Totaux: 19 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 7 g
• Protéines: 18 g