Thai · Dinner
Stir-Fried Chicken with Yellow Curry Powder
Diced chicken thigh stir-fried over high heat with yellow curry powder, garlic, shallot and onion, finished with fish sauce and a touch of sugar for balance. Bell pepper adds crunch and color. Served hot over jasmine rice, the dish carries warm turmeric-forward spice rather than chili heat.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
492Calories
47.8gProtein
19.6gFat
31.2gCarbs
9.4gSugar
3.1gFiber
1120mgSodium
222mgChol
4.9gSat Fat
870mgPotassium
65mgCalcium
3.1mgIron
0.7mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces. Slice the shallot, onion, bell pepper and scallions, keeping them separate.
2
Heat the vegetable oil in a wok over medium-high heat until it shimmers. Add garlic and shallot, stirring 30 seconds until golden and raw smell fades.
3
Add the chicken thigh, spread in a single layer and cook 4 to 5 minutes over medium-high heat, turning occasionally, until lightly browned and no pink remains.
4
Add curry powder to the cleared space, stir 20 seconds over medium heat until deeper mustard color, then add onion, bell pepper, fish sauce, sugar and chicken stock.
5
Toss everything over high heat for 2 to 3 minutes until vegetables are tender-crisp and sauce glazes the chicken. Scatter scallions over and toss 15 seconds until wilted.
6
Plate
Spoon cooked jasmine rice onto a plate and top with the chicken stir-fry. Serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 3 tsp3 tsp yellow curry powder
- 4 cloves4 cloves garlic
- 22 small shallot
- 11 onion
- 11 bell pepper
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp60ml chicken stock
- 44 scallions
