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Coconut Yellow Curry

Literally the best yellow curry out there! It's slightly sweet and has the perfect kick to it. So flavorful and makes fantastic leftovers! 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6
Author: Tessa Port

Ingredients

Ingredients:

  • 2 tbsp coconut oil
  • 1 small onion or half of a large onion chopped into large chunks
  • 2 tbsp ginger minced
  • 4 chicken breasts cut into small, bite-sized pieces
  • 4 tbsp red curry paste
  • 10 small gold yukon potatoes peeled and cut into bite-sized pieces
  • 2 carrots peeled and sliced. (Can use 20 baby carrots if you don't have big ones)
  • 1 tsp garlic minced
  • 2 14- oz cans of coconut milk can use light or regular
  • 3 tbsp coconut sugar
  • 2-3 tbsp tamari or soy sauce
  • 1 1/2 tbsp turmeric
  • 1/4 cup cashews
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt

Instructions

Directions:

  • Heat the coconut oil in a large skillet with a fairly high rim over medium heat. Add the onions, ginger and a pinch of salt and saute for 3-4 minutes until the onions are fragrant and slightly softened.
  • Next, add the chicken and curry paste; saute for 5 minutes or until chicken pieces are cooked. Add the potatoes, carrots and garlic; stir to coat. Saute for 1 minute.
  • Add the coconut milk, coconut sugar, tamari, turmeric, red pepper flakes and salt. Stir to combine, Bring to a simmer and reduce heat to medium low. We want a simmer, not a boil. :)
  • Cook for 20 minutes to incorporate all the flavors. Then start tasting and adjusting flavors. Coconut sugar for sweetness, tamari or salt for saltiness and turmeric for earthiness. If you want more spice and intense curry flavor, add in some more curry paste. Don't be shy with these! This should be very flavorful. I usually add 1 more teaspoon of turmeric, 1-2 teaspoons of curry paste and a little more salt.
  • Add cashews and simmer for 2-3 minutes.
  • Serve over rice, quinoa or with naan. (Trader Joe's has great frozen packages of naan)