Description
A rich and fragrant dish that combines tender chicken with yellow curry and coconut milk, bursting with flavor and warmth.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons yellow curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Salt to taste
- Cilantro, for garnish
Instructions
- Heat the Skillet: In a large skillet, heat a tablespoon of oil over medium heat until shimmering.
- Sauté Aromatics: Add minced garlic and sliced onion, sautéing until softened, about 3-4 minutes.
- Incorporate Curry Paste: Stir in the yellow curry paste, cooking for an additional minute.
- Brown the Chicken: Add chicken pieces and cook until golden brown and cooked through, roughly 5-7 minutes.
- Mix in Liquids: Pour in coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
- Toss Vegetables and Seasonings: Add bell peppers, fish sauce, sugar, and salt to taste, stirring to blend.
- Simmer to Perfection: Let the curry simmer for about 10 minutes until the chicken is fully cooked and the sauce thickens.
- Garnish and Serve: Garnish with fresh cilantro before serving hot.
Notes
Make-ahead tips: This curry tastes even better the next day as the flavors meld. You can also use an Instant Pot for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg