Simple Yellow Curry

Hi all! Yellow curry is one of my favorite go-tos when I want something warm and savory. I always have Madras yellow curry on hand in my pantry just in case the craving strikes. Traditionally, the Vietnamese version is made with sweet potato, a whole chicken cut into pieces, onions, and lots of lemon grass. My version will be much simpler, carb-friendly, and I bet most of these items you already have in your pantry if you cook Asian food even occasionally. Let’s start!

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Delicious Yellow Curry Noodles w/ Shiratakiย 

Recipe yields 4 servings

  • 1 cup of diced onion
  • 1/4 cup of Madras yellow curry powder
  • 1 can of unsweetened coconut milk
  • 2 teaspoons salt
  • 1 tablespoon of sliced ginger
  • 1 can of chicken broth
  • 2 cups of water
  • 2 tablespoons of avocado oil (coconut oil works too)
  • 2 cloves of garlic, minced
  • 4 small chicken thighs sliced 1/3 inch thick

Optional low-carb additions to the stew:

  • sliced mushrooms
  • eggplant cubes
  • baby spinach
  • baby corn
  • bell pepper strips
  • broccoli florets
  1. In a medium pot on medium high heat, addย oil and fry the onions.
  2. Once fragrant, add in garlic, ginger, curry powder, and chicken thighs. Stir well and add in remaining ingredients. Bring to a boil and simmer on low for 20 minutes before serving.
  3. You can serve this soup as is or over heated shirataki (0 carb) noodles. Enjoy!
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