Easy and Delicious Thai Yellow Curry Recipe
Quick and easy to make, this delicious Thai Yellow Curry is full of flavor, creamy and makes the perfect family meal. With its rich yellow color and incredible depth of flavor, this healthy comfort food has the perfect amount of heat and sweetness. This recipe can easily be made vegan or vegetarian.
Ingredients
- 1 tbsp oil
- 400 gm boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp yellow curry paste
- ½ yellowonion, sliced thinly
- 2 potatoes, cut into bite-sized pieces
- 2 2 carrots, cut into bite-sized pieces
- 2 cups spinach,loosely packed
- 1 x 400 ml can coconut cream (you can use coconut milk for a lighter texture)
- ½ cup water
- 2 tsp fish sauce (optional)
- 1 tbsp brownsugar
- 1 Kaffir lime leaf, slightly torn
- Squeeze of lemon Juice
- Salt to taste
- Rice for serving
- Coriander and chilli flakes for garnish
Instructions
- Heat the oil in a large pot. Add the onions and sauté for a few minutes until the onions are fragrant and slightly translucent. Add the curry paste and continue to sauté for 1 – 2 minutes until it is fried off. This helps bring out intense flavours from the curry paste.
- Next add the carrots and potatoes, half the can of coconut creamand the kaffir lime leaf. Stir and cover to cook over medium low heat until thevegetables are almost done (they should feel a bit firm, but not as hard as ifthey were raw).
- Then add the chicken, remaining coconut cream and water. (It’simperative you don’t overcook the chicken if you are using chicken breast).
- Once the chicken is cooked, add the fish sauce, brown sugar,squeeze of lemon juice and salt.
- Finally, add the spinach leaves and give it a good stir. This should take less than a minute to wilt.
- Serve with hot jasmine rice and enjoy this decadent curry.