Yellow Curry Chicken With Jasmine Rice Recipe

Yellow Curry Chicken with Jasmine Rice is a flavorful and aromatic Thai dish. The chicken is cooked in a rich and creamy yellow curry sauce, made with a blend of spices and coconut milk. The dish is served over fragrant jasmine rice, which complements the flavors of the curry. This dish is perfect for those who enjoy a mild and creamy curry with a hint of spice. It is a comforting and satisfying meal that can be enjoyed any time of the year.

4.2
21 Rating -
Rate
Non Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Yellow Curry Chicken With Jasmine Rice
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ingredients serve

Ingredients for Yellow Curry Chicken With Jasmine Rice Recipe

  • 0.33 tablespoon Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 pound Chicken, Cut Into Bite Sized Pieces
  • 1/2 tablespoon Yellow Curry Paste
  • 0.17 teaspoon Turmeric
  • 0.17 teaspoon Cumin
  • 0.17 teaspoon Coriander
  • 0.17 can Coconut Milk
  • 0.17 cup Chicken Broth
  • 0.33 Potatoes, Peeled And Diced
  • 0.33 Carrots, Peeled And Sliced
  • 0.33 tablespoon Fish Sauce
  • 0.17 tablespoon Sugar
  • 0.17 tablespoon Lime Juice
  • as required Fresh Cilantro, For Garnish
  • as per your need Cooked Jasmine Rice, For Serving

Directions: Yellow Curry Chicken With Jasmine Rice Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat and sauté onions and garlic until fragrant.
  • STEP 2.Add chicken pieces and cook until browned on all sides.
  • STEP 3.Stir in yellow curry paste, turmeric, cumin, and coriander, and cook for a minute.
  • STEP 4.Pour in coconut milk and chicken broth, and bring to a simmer.
  • STEP 5.Add potatoes and carrots, and cook until tender.
  • STEP 6.Season with fish sauce, sugar, and lime juice.
  • STEP 7.Serve the yellow curry chicken over jasmine rice and garnish with fresh cilantro.
  • STEP 8.Enjoy!

Cooking Tips

  • You can adjust the spiciness of the curry by adding more or less yellow curry paste.
  • For a creamier curry, you can add a tablespoon of coconut cream at the end.
  • If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the curry.

Storage and Serving

  • Leftover yellow curry chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a saucepan over low heat, stirring occasionally.
  • Serve the reheated curry over freshly cooked jasmine rice.
Nutrition
value
290
calories per serving
6 g Fat7 g Protein50 g Carbs4 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    7g
  • Carbs
    50g
  • Fiber
    4g

MacroNutrients

  • Carbs
    50g
  • Protein
    7g
  • Fiber
    4g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    34mg
  • Iron
    3mg
  • Vitamin A
    1832mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    28mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    32mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    55mg
  • Manganese
    < 1mg
  • Phosphorus
    127mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp