LeeLa Thai Chicken Yellow Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 511.8
  • Total Fat: 30.1 g
  • Cholesterol: 49.3 mg
  • Sodium: 384.1 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 27.0 g

View full nutritional breakdown of LeeLa Thai Chicken Yellow Curry calories by ingredient

Number of Servings: 6


    2 tablespoons peanut or grapeseed oil (divided use)
    1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into strips (or use leftover cooked chicken)
    1 1/2 cups chopped red bell pepper
    1 1/2 cups thinly sliced carrots
    1 1/2 cups snap peas
    2 tablespoons yellow curry paste, or to taste
    1 tablespoon minced ginger
    2 teaspoons minced garlic
    2 1/2 cans coconut milk


Heat 1 tablespoon of oil in a large, heavy saucepan. When the oil starts to smoke, saute the chicken until it loses its pink color, cooking in batches if necessary to avoid crowding the pan. Remove chicken from pan and set aside.

While pan is still hot, add remaining oil and stir-fry the bell pepper, carrots and snap peas until softened, about 5 minutes. Add curry paste and cook until fragrant, about 1 minute. Add ginger and garlic and cook for 20 seconds.

Add coconut milk. Bring to a boil and reduce to a simmer. Cook for 5 minutes, or until the milk thickens. Return chicken to pan. (If using cooked chicken, add it now.) Cook until heated through.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user AGENTJEDI.