Creamy Yellow Chicken Curry
A warm and comforting yellow chicken curry simmered in coconut milk and plenty of spices
Servings: 5 servings
Calories: 389kcal
Ingredients
- 10 ml coconut oil
- 200 g brown onions- chopped
- 2 cloves garlic- minced
- 2 tsp freshly minced ginger
- 1 tsp turmeric
- 1-1½ tbsp yellow curry paste my favourite brand is Maesri
- 400 ml light coconut milk
- 800g-1kg chicken breast- diced
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 2 tsp fish sauce
- 300 g carrots- peeled and diced
- 250 g green beans or peas
To Serve
- steamed jasmine rice or cauliflower rice
- coriander
Instructions
- Heat the olive oil on a large pan and place on medium-high heat.
- Add the chopped brown onions and fry for 2-3 minutes
- Add the garlic, ginger, turmeric and curry paste and stir for a further 2-3 minutes or until the pan starts to spit
- Add the coconut milk and stir to combine well. Bring to a gentle simmer, then reduce the heat to medium. Season with freshly ground salt and pepper
- Add the chicken breast, lime juice, brown sugar, fish sauce, carrots and green beans
- Cover with a lid and bring to boil, then allow to simmer for a further 7-10 minutes or until the chicken breast is cooked through. Gently stir the curry every few minutes to ensure the chicken cooks evenly
- Once the chicken has cooked, remove from heat and set aside for 5 minutes to cool.
- Serve over jasmine rice or cauliflower rice, and add fresh coriander over the top
Nutrition
Calories: 389kcal
Carbs: 21.7g | Fat: 10.1g | Protein: 63.2g
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