Meiling's Yummy Thai Yellow Curry
50 mins (prep 20, cooking 30)
18 ingredients
8 servings
I got this recipe from a Thai cooking class (taught by Meiling Dawson @ Orson Gygi) and modified it just a little. It's very versatile and delicious. Sometimes I use tofu instead of chicken or all veggies. I use whatever vegetables I have on hand... carrots, onions, peppers, broccoli, etc. Beef can also be used or red curry (I'm going to post the beef and red curry in a separate recipe... but the meats and curries are interchangeable. I serve it over cooked rice (I use 1 cup of brown rice which I boil for 20 minutes before adding a cup of white rice... for better health without sacrificing texture or flavor).

Categories:  <-60-mins , peppers , main-dish , thai , carrots , potato , vegetable , curries , time-to-make , asian ,
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Serving Size (103.65 g)
Servings 8
Amount per Serving
Calories 205.51 Calories from Fat 158.76
% Daily Value *
Total Fat 17.64g 217.13%
Saturated Fat 11.3g 451.98%
Trans Fat 0.04g %
Cholesterol 36.57mg 97.52%
Sodium 613.39mg 204.46%
Total Carbohydrate 4.86g 12.97%
Dietary Fiber 1.1 g 35.29%
Sugars 3.73 g %
Protein 8.91g 142.5%
Vitamin A 71.69IU% Vitamin C 1.38mg%
Calcium 13.73mg% Iron 1.22mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow curry paste, lime zest, medium potatoes, yellow pepper, medium carrots, medium onion