Yellow Thai Curry with Vegetables
Thai yellow curry is a super creamy, flavorful dish made with yellow curry paste and filled with potatoes, carrots, and chickpeas and served over brown rice. It is so satisfying and comes together in just over 30 minutes.
Servings: 4 with leftovers
Calories: 229kcal
Ingredients
- 2 tablespoon olive oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 tablespoon yellow curry paste
- 1 tablespoon brown sugar
- 2 13.5oz cans coconut milk
- 1 cup low sodium chicken broth
- 2 tablespoon soy sauce
- 2 large carrots, thinly sliced at an angle
- 3 large red potatoes, peeled and diced into small cubes
- 1 15oz can chickpeas
- ½ teaspoon salt
- brown rice, for serving
- fresh basil for garnish optional
Instructions
- Bring a large pot or Dutch oven to medium heat. Add 2 tablespoon of olive oil. Add the shallot and sauté for 3 minutes, stirring occasionally.
- Add the garlic, curry paste, and brown sugar, stirring and mashing for 1 minute.
- Add the coconut milk, chicken broth, soy sauce, carrots, red potatoes, and salt. Bring to a boil, then reduce to a simmer. Add the chickpeas and let simmer for 15 minutes, stirring occasionally. Check to make sure that the potatoes are cooked through and can be pierced easily with a fork.
- Serve warm over rice and top with basil (optional).
Nutrition
Calories: 229kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 864mg | Potassium: 929mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6288IU | Vitamin C: 17mg | Calcium: 50mg | Iron: 2mg
