Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Chicken
Cuisine: Thai
Keyword: thai yellow curry, yellow chicken curry
Servings: 4
Calories: 705kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil(coconut oil may be substituted)
1largeyellow oniondiced small (a sweet Vidalia may also be used)
1.25poundsboneless skinless chicken breastdiced into bite-sized pieces
13.5ouncesfull-fat coconut milk(lite may be substituted)
1 ½cupsshredded carrots
2 to 3cupsfresh spinachloosely packed (2 to 3 heaping handfuls)
½teaspoonfreshly ground black pepperor to taste
1 to 2tablespoonslime juice(optional but recommended)
¼ to ⅓cupfresh cilantrofinely chopped for garnishing (basil may be substituted)
1 to 4tablespoonslight brown sugarpacked (optional and to taste)
salt(optional and to taste)
Instructions
To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the spinach, pepper, and stir until the spinach has wilted.
Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste.