YELLOW THAI CURRY 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 CURRY CHICKEN | ALLRECIPES



Thai Yellow Curry Chicken | Allrecipes image

A mildly spicy and absolutely splendiferous curry. Deep rich flavors from the chicken and coconut. The spice of the yellow curry pairs perfectly with the sweetness of the coconut milk. Tastes like Thailand. Garnish with your preferred aromatic. (Thai basil is my preference.)

Provided by RyWild

Categories     World Cuisine    Asian    Thai    Main Dishes    Curry

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 11

2 tablespoons salted butter
2 tablespoons yellow curry paste
1 (14 ounce) can coconut milk
2 tablespoons olive oil
1 large yellow onion, sliced
5 cloves garlic, diced
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon chicken soup base (such as Better than Bouillon®)
½ cup lightly salted cashews
1?? cups water
1 cup uncooked jasmine rice, rinsed and drained

Steps:

  • Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
  • Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
  • Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
  • Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
  • Serve chicken curry over rice. Garnish with cashews just before serving.

Nutrition Facts : Calories 487.7 calories, CarbohydrateContent 35.5 g, CholesterolContent 53.9 mg, FatContent 29.6 g, FiberContent 1.9 g, ProteinContent 21.8 g, SaturatedFatContent 17 g, SodiumContent 604.4 mg, SugarContent 2.3 g

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