Mae Ploy Yellow Curry Paste Food

THAI YELLOW CHICKEN CURRY

Thai Yellow Chicken Curry 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 Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

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, 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

MEILING'S YUMMY THAI YELLOW CURRY

Meiling's Yummy Thai Yellow Curry image

I got this recipe from a Thai cooking class (taught by Meiling Dawson @ Orson Gygi) and modified it just a little. It's very versatile and delicious. Sometimes I use tofu instead of chicken or all veggies. I use whatever vegetables I have on hand... carrots, onions, peppers, broccoli, etc. Beef can also be used or red curry (I'm going to post the beef and red curry in a separate recipe... but the meats and curries are interchangeable. I serve it over cooked rice (I use 1 cup of brown rice which I boil for 20 minutes before adding a cup of white rice... for better health without sacrificing texture or flavor).

Provided by Chef TanyaW

Categories Curries

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons canola oil
2 tablespoons yellow curry paste (less for kid-friendly, more for "I love heat")
3/4-1 lb chicken, cut into bite sized pieces (can sub tofu or use extra veggies for vegetarian)
2 (13 1/2 ounce) cans coconut milk (can sub regular milk and 1/2 T cornstarch for one can)
4 tablespoons fish sauce
1 -2 tablespoon sugar
1/2 teaspoon paprika
lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food)
2 medium potatoes
1 yellow pepper (can use red or orange or green)
3 medium carrots
1 medium onion

Steps:

Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
Add chicken and cook for about 2 minutes.
Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
Continue to simmer chicken for about 10 minutes, then add potatoes.
Add other veggies about 5 minutes after potatoes.
Total cooking time after adding chicken to pan is ~30 minutes.
Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
Notes on ingredients --
Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).

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