Nourishing Thai Yellow Curry


Nourishing Thai Yellow Curry-

Thai yellow curry, it has to be one of my favorite Thai dishes. My friend Liz and I have a place we love to go for lunch in the San Diego area. Not that we go frequently, I’m talking about four or five time a year max. When we do go we have a science to it. She gets yellow curry I get a Pad See Ew, an amazing noodle dish. We always get the lunch special that comes with soup, salad and a spring roll. Without even asking she takes my soup and I take her salad. She picks all the onions out of her food and puts them on the edge of her plate. I eat all those yummy onions up. I rarely get curry at the restaurant because I can make one that is pretty good at home, where as my attempts at making Pad See Ew have been complete failures. So I get my yellow curry fix at home. Curry is a great way to consume more coconut and stretch your chicken!

You can adjust the amount of curry powder to taste. Different brands are spicier than others. The yellow curry powder that I use is a combination of three different ones from an Asian market. I buy my palm sugar in bricks from the Asian market as well. I know that some places sell a paste but I have yet to find any.

Nourishing Thai Yellow Curry
Cuisine: Thai
Serves: 4
  • ½ can coconut milk
  • 1 cup of water
  • 3 TBS yellow curry powder
  • 1 TBS palm sugar
  • 1 large carrot, cubed
  • 2 medium potatoes, cubed
  • 1 cup green beans, cut into ½ inch pieces
  • 3 chicken legs
  • 1 medium onion, cubed
  • 1 tsp grated fresh ginger
  • 2 TBS of coconut oil
  • 1 tsp of salt
  1. Heat one TBS of coconut oil in a deep skillet. Gently place chicken legs in skillet and cover with a lid. Turn chicken every few minutes, until cooked through. Remove from pan and set aside. Add the other TBS of oil to the skillet, saute the onions until almost translucent. Add potatoes, carrots, green beans and grated ginger, cook until almost soft. While that is cooking mix the coconut milk and water together. Slowly whisk in the yellow curry powder, salt and palm sugar. Pour over the vegetables and bring to simmer. Remove the chicken from the bones and cut into small pieces, add to the curry. Cook for about five more minutes. Serve over white or soaked brown rice.

This post is part of Fat Tuesday,  Hearth and Soul,  Simple Lives Thursday, Pennywise Platter Thursday,

About Katie Mae Stanley

Katie Mae Stanley is a dorm “mama” to a gaggle of amazing girls ages 10 to 18 at a home and school for the Deaf in Baja California, Mexico. She believes that life was meant to be lived barefoot with lots of open space to roam and play. Katie is passionate about nourishing food, herbs and simple living. She can often be found with a cup of tea or coffee and a piece of dark chocolate while she writing, reading and living life.