Thai Yellow Curry Chicken

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Thai Yellow Curry Chicken

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Ingredients

Adjust Servings:
Curry
1 tablespoon Vegetable Oil
2 cloves Garlic Sliced into thin pieces
Size of thumb Ginger Sliced into thin pieces
1/8 Onion Sliced into thin pieces
1 tablespoon Thai Yellow Curry Paste
1 can (13.5 ounces) Coconut Milk
2 teaspoons Fish Sauce
1/2 Potato Cut into 1-inch cubes
1/3 Carrot Cut into 1/2-inch pieces
1 pound Chicken Breast Boneless, skinless, cut into thin strips
1/4 Red Bell Pepper Cut into 1-inch pieces (can substitute with green bell pepper)
2 wedges Lime
Basil Leaves Garnish
Accompaniments
1 cup Jasmine Rice

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

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Features:
    Cuisine:

    Chicken over rice with a mild yellow curry sauce

    • 35 min
    • Serves 2
    • Easy

    Ingredients

    • Curry

    • Accompaniments

    Directions

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    Like most of the other Thai curries, yellow curry is usually made of dried red chili, shallot, garlic, lemongrass, salt, galangal, cumin and coriander seed. Turmeric is also an ingredient, which is not typically found in the other curries. This curry is a good choice if you prefer one that has a nice kick but is on the milder side.

    Steps

    1
    Done

    Heat oil in a large pan over medium high heat. Add garlic, ginger and onion. Stir for 1 minute until they are slightly browned and fragrant.

    2
    Done

    Add curry paste to pan, then coconut milk. Stir until curry paste is completely dissolved. Let curry simmer like this for about 8 minutes, then add fish sauce, stirring to combine.

    3
    Done

    Add potatoes and carrots. Cook until soft, about 6-8 minutes.

    4
    Done

    Add chicken and bell peppers. Stir until chicken is cooked through, about 6-8 minutes. Serve in a bowl over rice. Squeeze lime juice and garnish with basil.

    Rebecca Chan

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