Chicken Thai Yellow Curry
Prepare a flavorful Chicken Thai Yellow Curry using coconut milk, chicken, and spices, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Coconut Milk (full-fat) | 800 | Milliliters |
| Yellow Curry Paste (store-bought or homemade) | 100 | Grams |
| Fish Sauce (for seasoning) | 3 | Tbsp |
| Brown Sugar (for sweetness) | 2 | Tbsp |
| Potato (medium-sized, peeled and cubed) | 2 | Count |
| Carrot (medium-sized, sliced) | 2 | Count |
| Onion (large, chopped) | 1 | Count |
| Red Bell Pepper (sliced) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Lime (juiced) | 1 | Count |
| Basil Leaves (fresh, for garnish) | 1 | Bunch |
| Vegetable Oil (for cooking) | 2 | Tbsp |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
- Stir in the yellow curry paste and cook for 2 minutes to release the flavors.
- Add the chicken pieces and cook until they are no longer pink on the outside.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
- Add the cubed potatoes and sliced carrots. Bring the mixture to a simmer.
- Cover the pot and let it simmer for 20 minutes or until the potatoes and carrots are tender.
- Add the sliced red bell pepper and cook for an additional 5 minutes.
- Stir in the lime juice and adjust seasoning with more fish sauce or sugar if needed.
- Garnish with fresh basil leaves before serving.
Prep
- Thaw chicken if frozen
Kitchen equipment
GraterLarge Pot