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Easy Thai Yellow Curry Recipe

This curry is packed with flavors and comes together in no time at all. Perfect easy weeknight cooking.
Keyword recipe, weeknight meal, easy, Thai, yellow curry, yellow curry recipe, dinner, easy recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 714kcal
Author Dani Meyer

Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons curry paste
  • 2 cans full fat coconut milk
  • 1 cup shredded cooked chicken *option in instructions for uncooked chicken
  • 1/2 butternut squash roasted peeled and cut into cubes *option in instructions for uncooked squash
  • 3 tablespoons canned green chiles
  • 2 tablespoons lime juice
  • Minced basil
  • Basamati or Jasmine Rice I use brown jasmine rice
  • Optional: kaffir lime leaves curry leaves fresh ginger root, galangal root, onions, thai peppers, green beans, bell peppers, etc.

Instructions

  • 1. Heat olive oil over medium heat until shimmering. Add curry paste and break up paste so it cooks evenly. Cook stirring frequently for 2-3 minutes until it is aromatic and the oil has absorbed.
    2. Add coconut milk and whisk to incorporate the curry paste.
    3. *If chicken or butternut squash are uncooked or you wish to add any additional raw vegetables add them now and allow to cook in curry sauce until they are cooked through.
    4. Cook sauce down over medium heat, stirring occasionally for 15-20 minutes to allow flavors to meld.
    5. Add cooked chicken, butternut squash, canned green chiles and lime juice. Simmer for 5 minutes until ingredients are warmed through.
    6. Serve with rice and top with plenty of fresh basil.

Nutrition

Serving: 1g | Calories: 714kcal | Carbohydrates: 54g | Protein: 17g | Fat: 51g | Saturated Fat: 39g | Polyunsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 319mg | Fiber: 3g | Sugar: 4g