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Thai Yellow Curry
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Thai Yellow Curry

1 hServes 4Nutri-Score C€€
from @batterandbites1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • coconut oilPantry30 ml
  • olive oilPantry30 ml
  • yellow onion (chopped)Produce0.5 pieces
  • Yukon potatoes (cubed)Produce2 pieces
  • carrots (peeled and chopped)Produce3 pieces
  • ground garlicSpices3 g
  • ground gingerSpices2 g
  • ground turmericSpices20 g
  • yellow curry pastePantry60 g
  • chicken breasts (thinly sliced)Meat2 pieces
  • coconut milkPantry800 ml
  • cornstarch (mixed with water)Pantry8 g
  • waterOther15 ml
  • brown sugarPantry12 g
  • fish saucePantry15 ml
  • lime juiceProduce15 ml
  • cilantro (for garnish)Produce10 g
  • jasmine rice (for serving)Grains300 g

per serving

Nutrition

683kcal

Carbs
75 g
Proteins
23 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Stockpot

step by step

Method

  1. Heat the oils

    • Heat the coconut oil in a pot over medium-high heat.
    • Drizzle in the olive oil.
    Step 1

  2. Sauté the onions

    • Drop in the chopped onions.
    • Sauté for a few minutes until softened.
    Step 2

  3. Add the vegetables and spices

    • Add the chopped carrots and cubed potatoes.
    • Season with the garlic, ginger and turmeric.
    • Give it a quick mix.
    Step 3

  4. Sauté the curry paste

    • Add the yellow curry paste.
    • Sauté the paste at the bottom of the pot for a couple of minutes to bring out the flavors.
    Step 4

  5. Add the chicken

    • Add the thinly sliced chicken breasts.
    • Give it a quick mix.
    Step 5

  6. Pour in the coconut milk

    • Add the two cans of coconut milk.
    • Stir to combine.
    Step 6

  7. Simmer the curry

    • Bring the pot to a boil, then reduce to a simmer.
    • Simmer until the chicken and potatoes are thoroughly cooked.
    Step 7

  8. Thicken if needed

    • If the curry is too thin, add the cornstarch mixed with water.
    • Let it simmer until it thickens.
    Step 8

  9. Season off the heat

    • Turn off the heat.
    • Season with brown sugar, fish sauce and lime juice to taste.
    Step 9

  10. Serve

    • Serve over jasmine rice.
    • Garnish with cilantro and extra lime juice.
    Step 10
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