Thai Chicken Curry

Thai Chicken Curry



High cal Calories 1087kcal

High fat Total Fat 88g

High sat-fat Saturated Fat 61g

High chol Cholesterol 111mg

High sodium Sodium 1519mg

carbs Total Carbohydrate 56g

Serving size 496g Calories from fat 788kcal Fiber 22g Protein 29g Sugar 17g
4 servings


  • 2 teaspoons vegetable oil
  • 1 4ounce can or jar yellow curry paste
  • 3/4 pound carrots, peeled, cut into 1/2thick rounds
  • 1 medium onion, chopped
  • 1 red bell pepper, cut into 1 pieces
  • 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2 pieces
  • 1 pound skinless, boneless chicken thighs, cut into 1 pieces
  • 1 13.5ounce or 15ounce can unsweetened coconut milk
  • Chopped fresh basil and cilantro


  1. Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
  2. Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.

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