Yellow Curry Chicken with Green Beans and Potatoes

Name: Yellow Curry Chicken with Green Beans and Potatoes
Yield: 2 servings
Ingredients: 8 oz/225 g boneless, skinless chicken breast, cut into bite-size pieces; Salt and freshly ground black pepper; 1/4 tsp ground coriander; 1/4 tsp ground turmeric; 1/4 tsp red pepper flakes, plus more if needed; Pinch of ground cumin; Pinch of ground cloves; Pinch of ground cinnamon; One 14-oz/400-ml can unsweetened coconut milk; 1 tbsp brown sugar; 2 tsp fish sauce (nam pla); 2 tbsp vegetable oil; 1 shallot, minced; 1 garlic clove, minced; 1 tbsp peeled and minced fresh ginger; 1 small yellow onion, thinly sliced; 6 oz/170 g new potatoes, scrubbed and cut into slices 1/4 in/6 mm thick; 1/4 cup/60 ml water; 1 cup/140 g frozen green beans, thawed; Microwave steam-in-the-bag rice for serving; 1/2 lime, cut into wedges; 2 tsp minced fresh cilantro

Chicken simmered in coconut milk with warm spices including turmeric, coriander, and cinnamon, balanced with fish sauce and brown sugar. Green beans and potatoes absorb the fragrant yellow curry broth.

Glycemic Load: 15.8 (Medium)

801 calories per serving

Serves: 2

ibd friendly

About This Calculation

Yellow Curry Chicken with Green Beans and Potatoes has a medium glycemic load of 15.8 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are new potatoes (GL 8.8), brown sugar (GL 4.1), unsweetened coconut milk, canned (GL 1.7). These ingredients account for the majority of the carbohydrate impact per serving.

Not counted in this number, because the recipe serves it alongside the dish: microwave cooked white rice (adds GL 25.4 per serving if eaten).

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.