Yellow Chicken Curry
35 mins (prep 5, cooking 30)
11 ingredients
4 servings
We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with.

Categories:  technique , served-hot , <-60-mins , stir-fry , pasta,-rice-and-grains , fruit , chicken-breast , rice , poultry , comfort-food , taste~mood , spicy , thai , long-grain-rice , curries , tropical-fruits , time-to-make , asian , chicken , easy , presentation , main-dish , meat , pineapple ,
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Serving Size (576.58 g)
Servings 4
Amount per Serving
Calories 1094.75 Calories from Fat 245.7
% Daily Value *
Total Fat 27.3g 167.98%
Saturated Fat 21.25g 424.93%
Trans Fat 0.01g %
Cholesterol 82.78mg 110.38%
Sodium 114.95mg 19.16%
Total Carbohydrate 167.07g 222.76%
Dietary Fiber 7.5 g 119.94%
Sugars 11.81 g %
Protein 43.73g 349.87%
Vitamin A 758.0IU% Vitamin C 38.17mg%
Calcium 93.46mg% Iron 10.79mg%
*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, chopped carrot, chopped cashews