Kripalu Recipe: Yellow Curry Chicken or Tofu

Savor our Thai yellow curry, a perfect blend of vibrant flavors and creamy texture, ideal for a weeknight treat!

Serves 4 to 6 people  

• 1 ½ pounds chicken breast, boneless, skinless (cut into strips) or 1 ½ pounds extra firm tofu, cubed
• 1 cup onion, medium dice  
• 4 cloves peeled garlic, minced  
• 2 tablespoons ginger, grated  
• 15 ounces of coconut milk  
• 1 tablespoon lemon juice  
• ¼ cup yellow curry powder
• 2 cups carrots, sliced thin  
• 2 -4 cups chicken or veggie stock
• 2 tablespoons cilantro, fresh, chopped
• 2 tablespoons cornstarch or arrowroot

Instructions:

Heat a large sauté pan with coconut oil or olive oil. Add chicken or tofu and sauté until golden brown. Add onions, garlic, ginger, and curry powder. Allow to sauté for a few moments, then add coconut milk, stock, lemon juice, and carrots. Cook until carrots just start to soften. Make a slurry with cornstarch and some water. Add to the hot mixture. You can add more or less cornstarch/arrowroot to achieve the desired thickness. Finish the dish with fresh cilantro and serve over basmati rice.