YELLOW SPANISH RICE RECIPE RECIPES

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THAI YELLOW CHICKEN CURRY RECIPE | ALLRECIPES



Thai Yellow Chicken Curry Recipe | Allrecipes image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories     World Cuisine    Asian

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

  • Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
  • Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
  • Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, CarbohydrateContent 22.2 g, CholesterolContent 57.8 mg, FatContent 36.1 g, FiberContent 3.6 g, ProteinContent 25.8 g, SaturatedFatContent 26.6 g, SodiumContent 470.5 mg, SugarContent 3.6 g

THAI YELLOW CHICKEN CURRY RECIPE | ALLRECIPES



Thai Yellow Chicken Curry Recipe | Allrecipes image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories     World Cuisine    Asian

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

  • Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
  • Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
  • Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, CarbohydrateContent 22.2 g, CholesterolContent 57.8 mg, FatContent 36.1 g, FiberContent 3.6 g, ProteinContent 25.8 g, SaturatedFatContent 26.6 g, SodiumContent 470.5 mg, SugarContent 3.6 g

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