Yellow chicken curry recipe with coconut milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

yellow curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be healthier and tailored to taste.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative to fish sauce.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are more economical.

Start by cooking rice so it's ready when the curry is finished.

Cut 1 pound of boneless skinless chicken breast into bite-sized pieces and season with salt and pepper.

Finely chop 1 shallot and add to a bowl.

Slice 1/2 large onion or 1 small yellow onion into thin slices and add to the bowl.

Grate 1 tablespoon of ginger and add to the bowl.

Mince 2-3 cloves of garlic and add to the bowl.

Trim and cut 1 cup of fresh green beans into 1-inch pieces and set aside in a bowl.

Seed and devein 1 red bell pepper, cut into thin strips, then into 1-inch pieces, and add to the bowl.

Cut 1/2 to 3/4 pound of Yukon gold potatoes into quarter-inch slices and set aside.

In a separate bowl, mix 1 tablespoon of brown sugar, 1 can of unsweetened coconut milk, and 2 teaspoons of fish sauce.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the onions, shallots, garlic, and ginger to the skillet and sauté for about 3-4 minutes until softened and translucent.

Add the coconut milk mixture, potatoes, and red peppers to the skillet and mix well.

Add the spice mixture: 1/2 teaspoon salt, 1/4 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon red pepper flakes, 1/4 teaspoon cayenne pepper, 1/4 teaspoon cumin, 1/4 teaspoon cloves, and 1/4 teaspoon cinnamon. Mix everything together.

Increase heat to bring the mixture to a boil, then cover and reduce heat to low, simmering for about 10 minutes.

After 10 minutes, add the chicken and green beans to the skillet, increasing the heat to medium-high.

Cook for about 5-7 minutes until the chicken is thoroughly cooked, stirring occasionally.

Once the chicken is cooked, turn off the burner and prepare to plate the dish.

Serve the curry over a bowl of plain white rice, ensuring to include plenty of the juice.

Squeeze fresh lime juice over the top and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

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