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Homemade Yellow Curry photo

Yellow Curry

A simple yellow chicken curry with potatoes, carrots, and coconut milk, finished with lime, brown sugar, and optional fish sauce. Serve over hot rice and garnish with cilantro and sriracha if desired.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoonoil
  • 1/2 largeonion chopped
  • 1 poundboneless skinless chicken breasts cut into bite-sized pieces
  • 2 mediumgold potatoes or about 10 baby gold 1/2’’ cubed
  • 1 largecarrot thinly sliced
  • 3-4 Tablespoonsyellow curry paste*or homemade curry paste
  • 2 teaspoonsfreshly grated ginger
  • 2 clovesgarlic
  • 27 ouncescoconut milk 2- 13.5 ounce cans
  • 2 teaspoonscornstarch
  • 1 teaspoonfish sauce optional
  • 1 Tablespoonlime juice
  • 1.5 tablespoonsbrown sugar
  • Hot cooked rice for serving (white, jasmine, brown)
  • Garnish with fresh cilantro and/or siracha and serve over rice

Equipment

  • Large Pot
  • Small Bowl
  • Whisk
  • Spatula

Method
 

Instructions
  1. Heat 1 tablespoon oil in a large pot over medium-low heat.
  2. Add the 1/2 large chopped onion and sauté until softened, about 3–4 minutes.
  3. Add the 1 pound bite-sized chicken pieces, the 2 medium gold potatoes (½" cubed), and the 1 large thinly sliced carrot. Cook, stirring occasionally, until the chicken is mostly opaque, about 3–4 minutes.
  4. Add 2 teaspoons freshly grated ginger, 2 cloves minced garlic, and 3–4 tablespoons yellow curry paste. Cook, stirring, for 2–3 minutes until fragrant.
  5. Pour in 1 1/2 cans of the coconut milk and bring the mixture to a gentle simmer. Reserve the remaining 1/2 can of coconut milk in a small bowl.
  6. Whisk 2 teaspoons cornstarch into the reserved 1/2 can of coconut milk until smooth, then add this mixture back into the pot and stir to combine.
  7. Bring the pot to a boil, then reduce heat to low and simmer, partially covered, for 20–30 minutes, or until the chicken and potatoes are cooked through and the sauce has thickened. Stir occasionally.
  8. Stir in 1 teaspoon fish sauce (optional), 1.5 tablespoons brown sugar, and 1 tablespoon lime juice. Simmer 5 more minutes.
  9. Serve the curry over hot cooked rice. Garnish with fresh cilantro and/or sriracha as desired.

Notes

Notes
Storing and Freeing Instructions:
For best results, store the yellow curry sauce in a separate container from the rice.  Store both in air tight containers in the refrigerator for 3-4 days.  Reheat in the microwave.
Freeze curry in a freezer-safe container for 2-3 months.  Thaw overnight in the refrigerator and reheat on the stove or in the microwave.  Cook rice fresh for serving.
*For homemade curry paste, check out
this recipe
.
Gluten-free Adaptations:
use gluten-free yellow curry paste.