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    Yellow Chicken Curry

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on March 21, 2012

      To the person who is timid about the pineapple, the best yellow curries I have eaten have all had pineapple I promise it adds a balancing sweetness that complements the mixture of flavors I also slice onions and put them in at the same time as the carrots.

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    • on November 12, 2011

      Instead of carrots, I used sweet potatoes for color. Delicious!

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    • on March 22, 2011

      I added a good 1/4 c. of honey to round out these flavors

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    • on December 20, 2009

      I agree with the other poster, there are not enough stars for this "perfect" Thai recipe. I am still a bit timid about the pineapple addition (have never eaten yellow chicken curry with pineapple), so I need your encouragement; other than that, this gets tremendous applause. Easy, great heat, terrific taste and with Jasmine rice, it's authentic. THANK YOU!!

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    • on November 09, 2008

    • on September 06, 2008

      Made as directed and now big regret is not using at least 4 tablespoons of the yellow curry paste! Next time, the entire can goes in! We used about 2 tablespoons and it was still outstanding, but we agreed that more would be even better! There are not enough Zaar stars for this recipe. We love it and it will be made over and over again! Thanks, Homegirl! Made for Bargain Basement Game.

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    Nutritional Facts for Yellow Chicken Curry

    Serving Size: 1 (670 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1585.9
     
    Calories from Fat 331
    20%
    Total Fat 36.8 g
    56%
    Saturated Fat 31.8 g
    159%
    Cholesterol 72.6 mg
    24%
    Sodium 266.8 mg
    11%
    Total Carbohydrate 269.9 g
    89%
    Dietary Fiber 8.5 g
    34%
    Sugars 109.9 g
    439%
    Protein 41.7 g
    83%

    The following items or measurements are not included:

    yellow curry paste

    Detailed Nutrition Values About Nutrition Info
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