Description
This Easy Yellow Curry Recipe is a vibrant and aromatic dish packed with comforting flavors. Ready in under 30 minutes, it combines warm turmeric, fragrant ginger, and rich coconut milk with protein and fiber-rich vegetables for a wholesome, creamy, and slightly spicy meal perfect for busy weeknights or any occasion.
Ingredients
Spices and Sauces
- Yellow Curry Paste (about 2 tablespoons)
- Fish Sauce or Soy Sauce (2 tablespoons)
- Brown Sugar or Palm Sugar (1 tablespoon)
- Fresh Lime Juice (1 tablespoon)
Proteins
- Chicken (1 lb, cut into bite-sized pieces) or Tofu (1 lb, firm, cubed)
Vegetables
- Potatoes (2 medium, peeled and diced)
- Carrots (2 medium, peeled and sliced)
- Green Peas (1 cup, fresh or frozen)
- Onions (1 medium, chopped)
- Garlic (3 cloves, minced)
- Fresh Ginger (1 tablespoon, minced)
Dairy and Oils
- Coconut Milk (1 can, about 14 oz)
- Cooking Oil (2 tablespoons, vegetable or coconut oil)
Instructions
- Prepare Your Ingredients: Start by chopping your onions, garlic, ginger, potatoes, and carrots. Cut your chicken or tofu into bite-sized pieces for quick and even cooking.
- Sauté the Aromatics: In a large pan, heat the oil over medium heat. Add the onions, garlic, and ginger, cooking until fragrant and soft to build the flavor base for your curry.
- Add Yellow Curry Paste: Stir in the yellow curry paste, allowing it to toast lightly for one to two minutes. This step intensifies the spices and releases their aromatic oils.
- Introduce Protein and Vegetables: Add the chicken or tofu and cook until lightly browned. Then add the potatoes, carrots, and peas, stirring well so every piece gets coated with the curry paste.
- Pour in Coconut Milk and Simmer: Pour the coconut milk over the mixture, stir, and bring to a gentle simmer. Let it cook for about 15 minutes or until potatoes are tender and the sauce thickens naturally.
- Season and Finish: Stir in fish sauce (or soy sauce), brown sugar, and fresh lime juice to balance the flavors. Taste and adjust seasoning as needed before serving.
Notes
- Use Fresh Spices: Fresh ginger and curry paste elevate the flavors more than dried or pre-packaged versions.
- Don’t Rush Simmering: Let the curry simmer gently to develop richness and allow veggies to soak up the flavors.
- Balance Sweetness and Acidity: The brown sugar and lime juice create a perfect harmony, so taste and adjust carefully.
- Prep Ahead: Chop all ingredients before starting to streamline the cooking process.
- Serve Immediately: This curry tastes best fresh but can be reheated without losing flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg
Keywords: yellow curry, easy curry, chicken curry, tofu curry, coconut milk curry, quick dinner, Thai curry, weeknight meal, vegetarian curry option