Thai · Dinner
Yellow Curry Chicken (Low-Calorie)
Chicken thigh simmered in a light coconut broth built on yellow curry paste, turmeric, and ginger, cut with reduced-fat coconut milk to keep it lean. Simmered gently with potato and carrot until tender, finished with fish sauce and lime, and served over jasmine rice.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
392Calories
33.4gProtein
12.8gFat
38.6gCarbs
6.8gSugar
3.6gFiber
615mgSodium
161mgChol
6.9gSat Fat
950mgPotassium
58mgCalcium
2.9mgIron
0.5mcgVitamin B12
18mgVitamin C
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Trim chicken thigh and cut into chunks; peel and chop potato and carrot into small even pieces.
2
Sauté
Warm pot over medium heat and add onion, garlic, and ginger; sauté 2 minutes until onion softens.
3
Simmer
Stir in curry paste and turmeric, cook 1 minute, then add coconut milk, stock, chicken, potato, and carrot. Simmer over medium-low heat 18 to 20 minutes until chicken is cooked through.
4
Finish
Stir in fish sauce and brown sugar, simmer 3 minutes, then remove from heat, stir in lime juice and cilantro.
5
Plate
Spoon curry over jasmine rice and scatter remaining cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken thigh
- 4 tbsp4 tbsp yellow curry paste
- 1 tsp1 tsp turmeric ground
- 2/3 cup160ml light coconut milk
- 2/3 cup160ml chicken stock, low-sodium
- 11 small potato
- 11 medium carrot
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp ginger, fresh
- 2 clove2 clove garlic
- 4 tbsp4 tbsp onion
- 1 tsp1 tsp brown sugar
- 2 tsp2 tsp lime juice
- 4 tbsp4 tbsp cilantro
- 1 1/3 cup260g jasmine rice, cooked
