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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I still remember the first time I had yellow curry. My grandmother used to make it every winter. I think, no, I know, that the aroma alone was enough to lift even the gloomiest of days. What does this mean for you? It means you're about to embark on a culinary journey that not only feeds the body but also warms the soul. Think sunshine in a bowl, a gentle hug from the inside out. If you're anything like me, cooking is more than just following steps, it's a creative outlet and sometimes, it's an act of self-care. So, lets create something amazing.
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This Mild Yellow Curry with Chicken and Coconut strikes that perfect balance—it's flavorful enough to excite your taste buds yet mild enough for everyone to enjoy, even picky eaters. The beauty of this recipe lies in its simplicity and adaptability; you can easily tweak it to suit your preferences, adding more vegetables or adjusting the spice level to your liking. Seriously, don't be afraid to get a little creative and make it your own. I encourage you to experiment with what you have!
Required Equipments
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
Mild Yellow Curry with Chicken and Coconut: Frequently Asked Questions
Mild Yellow Curry with Chicken and Coconut
Indulge in a comforting Mild Yellow Curry with Chicken and Coconut, a dish brimming with tender chicken, aromatic spices, and creamy coconut milk. This delightful curry offers a gentle warmth and rich flavors, making it a perfect meal for any night of the week.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Chicken: Cut 1.5 pounds of chicken breasts or thighs into bite-sized pieces. Season them with a pinch of salt and pepper.
- Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of coconut oil over medium heat. Add 1 diced yellow onion and cook until softened, about 5 minutes. Toss in 2 minced cloves of garlic and 1 tablespoon of grated ginger; cook for another minute until fragrant.
- Introduce Curry Paste: Stir in 2-3 tablespoons of yellow curry paste (adjust to your preferred spice level). Cook for 1-2 minutes, allowing the paste to release its aromas. This step is crucial for building depth of flavor.
- Add Chicken and Coat: Add the seasoned chicken pieces to the pot and stir well to coat them evenly with the curry paste mixture. Ensure each piece is nicely covered to absorb the flavors.
- Pour in Coconut Milk and Broth: Pour in one 13.5-ounce can of full-fat coconut milk and 1 cup of chicken broth. Stir well to combine all the ingredients. Full-fat coconut milk provides the best creamy texture, but you can use light coconut milk for a lighter version.
- Simmer the Curry: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Add Vegetables: Add 1 cup of chopped vegetables (such as bell peppers, carrots, and potatoes) to the curry. Continue to simmer for another 10-15 minutes, or until the vegetables are tender but not mushy.
- Season and Adjust: Stir in 1 tablespoon of fish sauce (or soy sauce for a vegetarian option), 1 tablespoon of lime juice, and 1 teaspoon of brown sugar. Taste and adjust the seasoning as needed. Add more fish sauce for saltiness, lime juice for acidity, or brown sugar for sweetness.
- Garnish and Serve: Garnish with fresh cilantro or chopped green onions. Serve hot over steamed rice or quinoa. Optional toppings include a sprinkle of red pepper flakes for extra heat or a dollop of plain yogurt for added creaminess.
📝 Notes
- For a vegetarian option, substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
- Adjust the amount of curry paste to control the spice level.
- Serve with steamed jasmine rice for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 450 kcal
Protein: 35 g
Fat: 25 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 80 mg
