I’ve wanted to share one of our go-to recipes for a while and I am finally getting round to it! This is our super easy low calorie Thai Yellow Curry recipe. It really is dead easy to make and as I always seem to be trying to lose a few pounds I love how low calorie it is while also being really yum. We get 9 portions out of this too so it’s also low cost and budget friendly.
I love Thai food. I first learned how to make a Thai yellow curry while in Thailand about 9 years ago, including making the paste from scratch. I’m afraid time is of the essence these days though and we use a paste. Our favourite brand changed the recipe of their paste, and it now tastes like feet, but we have found an almost as good alternative which is still pretty delicious. It is the Thai Taste Gang Garee Yellow Curry Paste (affiliate link). We buy it on Amazon but you can get it from other places too. It means the curry isn’t as yellow in colour as it was with our previous paste but the taste is the most important!
The other key ingredient, which makes it so low calorie, is the coconut milk we use. Instead of using the typical canned coconut milk we use a uht coconut milk. I bought it by mistake once and found actually it worked so well for this curry. It makes it much lighter and now I MUCH prefer it to regular coconut milk. The one we use is Koko Dairy Free UHT Coconut Milk Alternative (affiliate link) and we just get it from the supermarket, it’s with the uht milks and dairy substitutes but I have found it on amazon too.
So, getting to the recipe for our Thai Yellow Curry
500g Chicken, chopped
1 Onion, peeled and diced
2 Cloves garlic, peeled & crushed
800g Potato, peeled & chopped
2 jars Thai yellow curry paste
300g Carrots, peeled and sliced
1 ltr Low cal coconut milk (uht)
½ tsp Fish sauce (or to taste)
1 tsp Sugar (or to taste)
1. Stir curry paste, chicken, onion and garlic together in large pan or casserole dish (we use a big Le Crueset pan). Heat, stirring continuously until chicken is lightly browned
2. Add coconut milk, carrots, potatoes, fish sauce and sugar. Stir.
3. Cover and bring to the boil then reduce heat and simmer gently for approx. 40 mins, or until potatoes and carrots are softened. Once you are sure the chicken is thoroughly cooked it is worth tasting, if it is a bit too salty, add a little sugar, if it is too sweet, add a little fish sauce. My measurements for these are approximate and can be amended according to taste.
4. Serve with 150g cooked rice.
That is literally it, see what I mean by super easy?
As I mentioned, we get about 9 adult portions from this recipe and teamed with 150g of cooked basmati rice each portion it is about 500 calories in total. We freeze the extra portions so we have an even easier meal that just needs defrosting and heating up on 2 more days (the kids share what I call an adult portion so we get 3 family meals out of the 9 portions). There’s often some sauce left too so we stir in some extra rice to that and hubs has small portions of thai curry flavoured rice for his lunches at work, which he teams with some chicken or ham or something.
I love this meal, it feels so healthy but has a lovely kick to it too. My kids love it which is even better, though they do need a cup of milk as it is quite spicy. We also get so much out of it in terms of dinner and lunches. Just love it!