Yellow Curry Chicken

February 6, 2017
Stove top
Prep time
Cook Time

I could call these series of recipes “Healthify Your Thai.”  I learn and watch the steps taken and ingredients used to create these dishes, but because we prepare meals here at Hom Hostel for 20+ people, serving sizes vary. If I input quantities based on a smaller group AND factor in nutrition, the meals are modified a bit.  With that said, however, all of the flavors and components are in the dish, just in more healthful and calorie controlled portions!

I hope you like it.


  • 2 Tablespoons
    Olive Oil
  • 2 Tablespoons
    Yellow Curry Powder
  • 1 Pound
    Chicken Breast, diced
  • Garlic Cloves
  • 1 Cup
    Shredded Cabbage
  • 1 Cup
    Matchstick Carrots
  • Bell Pepper, Sliced
  • Onion, Sliced
  • Whole Eggs
  • .5 Cups
  • 1 Tablespoon
    Chili Paste
  • 1 Teaspoon
  • 1 Tablespoon
    Palm sugar
  • 1 Tablespoon
    Fish sauce
  • .5 Cups
  • .5 Cups
    Green Onion, Sliced


  1. Heat oil in a heavy bottom skillet with curry powder, stir for two minutes, and add chicken. Turn heat to medium and add garlic, cabbage, carrot, and bell pepper. Mix for 2-3 minutes and add onion. Whisk egg and milk together with chili paste, salt, sugar, and fish sauce, and slowly pour, while stirring, into pot (or wok). Continue mixing all ingredients for another 2-3 minutes, or until chicken is thoroughly cooked. Add in green onion and lastly, celery. Mix and serve with fresh steamed rice or with another carbohydrate of your choice.

Nutrition: Per Serving: 321 kCal; Fat: 14 g; Saturated Fat: 2.5 g; Cholesterol: 251 g; Sodium: 1,095 g; Potassium: 332 mg; Carbs: 15 g; Fiber: 4.5 g; Protein: 34 g; Vitamin A: 115%; Vitamin C: 74%; Calcium: 10%; Iron: 20%


There are no reviews yet.

Leave a Reply