Easy Yellow Thai Curry Food
THAI YELLOW CHICKEN CURRY
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 Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
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, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g
YELLOW CHICKEN CURRY
We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with.
Provided by startnover
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
- Then add other can of milk and heat till boiling.
- Add the meat and continue to cook.
- When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
- Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
- Serve over rice, and garnish with chopped cashews if you desire.
EASY YELLOW THAI CURRY
This recipe originally appeared on a food blog called "7th Kitchen," but I've modified it a little. My version doesn't have any milk in it and less coconut milk, too, so it's not as saucy. The sauce in this version is really rich and delicious, and I was thrilled by how easy it is to make. I used Maesri brand yellow curry paste. I can't vouch for any other brand but this one makes a really delicious curry.
Provided by GiddyUpGo
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft.
- Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out.
- Serve with Jasmine rice.
Nutrition Facts : Calories 479.9, Fat 20.2, SaturatedFat 12.7, Cholesterol 48.4, Sodium 79, Carbohydrate 56.4, Fiber 2.9, Sugar 36.2, Protein 19
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