Thai Chicken Yellow Curry
A rich and creamy Thai Chicken Yellow Curry that's healthy, quick to prepare, and packed with flavor, perfect for busy families and meal prep.
Ingredients
For the Curry
- 1 lb Chicken breast Provides lean protein
- 1 can Coconut milk Adds creaminess without dairy
- 2 tbsp Yellow curry paste Brings vibrant heat and authentic Thai flavor
- 1 cup Chicken broth Enhances savory taste
- 1 Bell pepper Adds crunch and color
- 1 cup Broccoli florets Packed with nutrients
- 1 medium Carrot Introduces natural sweetness
- 2 tbsp Oil For sautéing
- to taste Salt To elevate flavors
- 2 cups Cooked rice For serving
Instructions
Preparation
- Dice the chicken breast into bite-sized pieces.
- Wash and slice the bell pepper, broccoli, and carrot.
- Measure out your coconut milk, chicken broth, and yellow curry paste.
- Gather your cooking oil and salt.
Cooking
- In a medium skillet, heat the oil over medium heat.
- Add the diced chicken and sauté for about 5 minutes or until slightly browned.
- Stir in the yellow curry paste, cooking for another minute until fragrant.
- Pour in the coconut milk and chicken broth, mixing well. Bring to a gentle simmer.
- Add in the bell pepper, broccoli, and carrot. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Season with salt to taste.
Serving
- Serve the Thai Chicken Yellow Curry over cooked rice.
- Garnish with fresh herbs like cilantro if desired.
- Enjoy while warm.
Notes
For best results, do not overcook the vegetables. You can swap regular rice for cauliflower rice for a low-carb option. Store leftovers in an airtight container for up to 4 days.