Hello, hello!

As many of you know I was not introduced to Thai food until I was way into my 20’s. Yikes! I missed out, for sure. Now, I feel like I am always trying to make up for lost time. I could seriously eat Thai food everyday, well maybe every other day! The point is I absolutely love it! I love everything about it and the best part is it’s actually pretty good for us.


Thai food is very aromatic and powerful. It is not shy at all about it’s spices! Everything has a “POW!” factor. Most of the dishes are made with some kind of coconut milk base. Coconut milk or really anything coconut is very good for you. Coconut is great brain food and is an awesome fat metabolizer for anyone looking to lose weight or maintain a healthy weight! It is a win win because coconut adds such a nice texture and flavor to our food without having to compromise health.


One of my favorite Thai dishes was yellow curry. I could eat yellow curry like you wouldn’t believe. In fact, I started making it at home because it was becoming costly to buy it every week and I may or may not have wanted it during closing hours some nights, like at midnight. No judgements here!


Anywho, when I was about 5 weeks pregnant with Graeyson I suddenly lost my stomach for yellow curry. I had made a large batch at home the night before and then when I opened the tupperware the next day for lunch I immediately ran to the bathroom. I couldn’t even look at the dish. It sat in the back of my fridge for two weeks until one day I told Bobby to just get rid of it and wash it before I came home from the store.  It was awful, my favorite food was no more.


I thought I would never be able to love yellow curry again until a couple weeks ago, Bobby’s cousin wanted to order Thai and I thought I would give it a try again. So I ordered my once beloved yellow curry, tried it and SUCCESS! I didn’t get sick! It only took me two years! So I thought I would give it a go for the blog and you know what? It is so much better than the version I used to make. I used corn on the cob slices that really sweeten it up and give the dish a nice little crunch!


XO Nicole

Yellow Curry
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 can of unsweetened coconut milk, full-fat
  • 1 cup water
  • 2 tablespoons yellow curry powder
  • 2 medium russet potatoes, cooked and cut into bite sized pieces (skin on or off)
  • 1- 1/2 pound chicken breast, cooked and cut into bite sized pieces
  • 1 piece of galangel (thai ginger)
  • 1 tsp xylitol granules
  • 1 – 1 1/2 tsp fish sauce
  • 2 ears corn, cooked and corn removed with a knife
  • Brown rice, 2 cups cooked
  • Fresh Cilantro, leaves only chopped
  1. Take out a large wok sized skillet or large pan
  2. Open the can of coconut milk, scrape off the thick cream and put it into the pan
  3. Heat the cream up and once it starts to bubble up add in your yellow curry powder
  4. Add the chicken and onions and coat them in the sauce
  5. Add the water and the rest of the coconut milk from the can
  6. Cook the chicken and onions on low heat for about a couple minutes and then add in the corn, fish sauce and Xylitol
  7. Cook for another two minutes on low/medium heat
  8. Taste and make any adjustments
  9. Serve over brown rice with a sprinkle of fresh cilantro


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