Thai cuisine is known for its diverse, rich, and delicious flavors, and use of aromatic spices. This easy and delicious yellow curry dish is as flavorful and comforting as it is simple to make. Nutrient rich turmeric, yellow curry paste, and curry powder give this dish its vibrant yellow hue. The harmonious full-bodied flavors and mild spiciness are well balanced in this dish and is great for anyone wanting to try Thai cuisine, curry, or just love Thai food in general. I love making this quick dish that feels like a slice of Thailand!
What You’ll Need
This dish is versatile, you can change up the veggies used, choose a different protein if you’d like, or omit any meat entirely for an equally delicious vegan dish. Eat the curry by itself, with white rice, over sprouted quinoa, lentils, or a mix of lentils and quinoa (my personal favorite).
When my brother had to go through jaw surgery, he could not eat solid foods for months. This is one of the dishes I made for him without any meat, and used an immersion blender to make a soup. He loved it and was glad to have a yummy yellow curry dish that also provided him with lots of nutrients.
From the coconut milk, carrots, sweet potato, turmeric, and ginger, this dish nourishes, satiates, and comforts. Here’s what you’ll need to create this easy and delicious yellow curry:
- Choice of Meat, I recommend (cage-free, pasture raised) Chicken Breast cut into half inch cubes, or 1 pound of ground turkey
- A can of full-fat Coconut Milk, I recommend a brand that does not have any additives like Native Forest
- Carrots
- Sweet Potato, or if you prefer regular potato
- Shallot (or yellow onion)
- Garlic
- Curry Powder
- Turmeric
- Yellow Curry Paste, a key ingredient, the brand I recommend is Mehkala as it is clean and delicious
- Ground Ginger
- Paprika
- Sea Salt and fresh ground Pepper
- Coconut Oil, or avocado oil
*Vegetarians and Vegans: just omit the meat, can substitute with tofu if desired.
How to Make This Easy and Delicious Yellow Curry
Start off by seasoning your choice of protein with salt and pepper, then cook. I recommend shredded chicken. In a large skillet, warm the coconut oil over medium heat until it shimmers. Next add the diced shallot, carrots, and sweet potato. Cook for about 5 minutes, coating everything in the coconut oil.
Add the spices, the yellow curry paste, and garlic. Stir to incorporate everything well. Continue cooking for about a minute. Then add the coconut milk and cooked protein. Turn heat to low and simmer for about 5 minutes. Check on the carrots to make sure they’re the desired texture (whether that is soft or al dente).
Feel free to add any sea salt or fresh ground pepper to taste. I usually don’t think it needs any, but to each their own! Also to add some more spice or kick, top with crushed red chili flakes or Thai chili.
I hope you enjoy this little slice of Thailand!
Easy and Delicious Yellow Curry
4
servings15
minutes15
minutesThai cuisine is known for its diverse, rich, and delicious flavors, and use of aromatic spices. This easy and delicious yellow curry dish is as flavorful and comforting as it is simple to make.
Ingredients
1 Chicken Breast, cut into 1/2 inch cubes or shredded (optional)
1 can (13.5 fl. oz.) of full-fat Coconut Milk (Native Forest)
3-4 Carrots, peeled and cut into 1/2 inch slices
1 medium Sweet Potato, peeled and cut into 1/2 inch squares
1 Shallot, diced
3 cloves of Garlic, crushed and minced
1-1/2 tsp. Curry Powder
1/2 tsp. Turmeric
1 tsp. Yellow Curry Paste (Mehkala)
1/2 tsp. Ground ginger
1/4 tsp. Paprika (optional)
2 tbsp. Coconut Oil
Sea Salt and fresh ground Black Pepper (for seasoning the meat, and to taste)
Directions
- Warm large skillet over medium heat with coconut oil. Heal until oil shimmers.
- Add diced shallot, carrots, and sweet potato. Cook for about 5 minutes or until shallot is transparent. Stir to make sure everything is coated in the the coconut oil.
- Add spices, yellow curry paste, and garlic. Stir to incorporate for about a minute. Add coconut milk.
- Turn heat to low, add cooked protein (cubed or shredded) that has been seasoned with salt and pepper. Let simmer for a few minutes or until carrots are desired texture.
- Optional: add any extra sea salt, pepper, and or red chili flakes to taste.
Notes
- Enjoy by itself or over white rice, quinoa, lentils, or a blend of quinoa and lentils!
- Vegetarians and Vegans: omit the meat, can sub with tofu if desired.
- Recommended protein: chicken breast that can be shredded after cooking separately, or cut into 1/2 inch cubes. Ground Turkey meat is also great with this dish.
- Can also turn this into a yummy soup by using an immersion blender after curry has finished cooking.
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