Yellow Curry
A warm, fragrant curry where toasted spices and creamy coconut milk coat tender chicken and potatoes, finishing with a bright squeeze of lime. Comforting and balanced—rich, slightly sweet, and gently spiced.
1 lb chicken breast, cut into 1-inch pieces
1 can coconut milk, full-fat (13–14 oz)
1 cup chicken stock
1 lb potato, peeled and cut into 1-inch cubes
2 carrot, peeled and cut on the diagonal into 1/2-inch slices
1 yellow onion, thinly sliced
3 clove garlic, finely chopped
1 tbsp ginger, grated
2 tbsp vegetable oil
1 tbsp ground turmeric
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tbsp fish sauce
1 tbsp brown sugar, light
1 tbsp lime juice, fresh
1 tsp salt
1 tbsp vegetable oil (for frying)
1 bunch cilantro, leaves picked
2 scallion, thinly sliced on the bias
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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