House of Asia > Recipes > Yellow curry with chicken and carrots

Yellow curry with chicken and carrots

25 min

2 servings

mild

2.8 / 5. Number of votes: 6

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Yellow curry is definitely milder than green or red. However, that doesn't mean it lacks flavor. Coconut milk, carrots, and pumpkin complement each other beautifully on the plate, creating a beautiful symphony of flavors. Try this recipe with your favorite vegetables.

Chicken Rice Thailand 15-30 minutes

Ingredients

3 tablespoons yellow curry paste
400 ml coconut milk 5-7%
1 teaspoon coconut sugar
1 spoon fish sauce
200 g chicken cut into pieces
100 g Hokkaido pumpkin, cut into 2 cm cubes
100 g diced carrots
1 small onion, sliced into quarters
2 tablespoons of oil for frying

A method of preparing

Heat the oil in a pan and fry the onion until brown, transfer to a bowl.
In the same pan, add 200 ml of milk and yellow curry paste. Bring to a boil. Add the chicken and cook for 4 minutes. Then add the pumpkin and carrots and cook for another 10 minutes.
Add the remaining milk, season with sugar and fish sauce. Bring to a boil.
Serve the dish with jasmine rice and garnish with fried onion.

TIP: You can also add potatoes to this dish.