Meilings Yummy Thai Yellow Curry Food
MEILING'S YUMMY THAI YELLOW CURRY
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
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).
THAI YELLOW CURRY CHICKEN
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
Time 1h5m
Yield 6
Number Of Ingredients 11
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, Carbohydrate 35.5 g, Cholesterol 53.9 mg, Fat 29.6 g, Fiber 1.9 g, Protein 21.8 g, SaturatedFat 17 g, Sodium 604.4 mg, Sugar 2.3 g
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
MEILING'S YUMMY THAI RED CURRY WITH BEEF
I got this recipe from a Thai cooking class (taught by Meiling Dawson @ Orson Gygi) and modified it a little. It's very versatile and delicious. Sometimes I use tofu instead ofbeef or all veggies. I use whatever vegetables I have on hand... carrots, onions, peppers, broccoli, etc. Chicken can also be used or yellow curry (posted 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 1 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
Steps:
- Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
- Add beef and cook for about 2 minutes.
- Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
- Continue to simmer beef 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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Nov 28, 2017 - 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 … Nov 28, 2017 - I got this recipe from a Thai cooking …
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