Yellow Curry Thai Food

THAI YELLOW CHICKEN CURRY

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.

YELLOW CURRY RECIPE

Steps:

• Heat the oil in a small pot over medium heat. Add the yellow curry paste. When you smell the aroma from the curry paste, add the chicken, bamboo shoots, zucchini and bell peppers into the pot, stir to combine well with the curry paste.
• Add the coconut milk, water, and cover the pot with its lid. Let cook for about 3 minutes or until all the ingredients are cooked. Add the fish sauce, sugar, and stir to mix well with the curry. Turn off the heat and serve the curry immediately with steamed jasmine rice.

YELLOW CHICKEN CURRY

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.

THAI YELLOW CHICKEN CURRY

Steps:

• To prepare the onion, slice off both ends, then cut the onion in half from the top to the bottom. Peel away the tough outer layer, and place both halves flat side down on the cutting board. Then cut across the rounded top into 1/4″ thick half moon slices. Set the onion aside along with the thinly sliced carrots, and assemble the rest of the ingredients.
• Place a 12″ skillet or medium sized pot, (5 1/2 quarts) over medium high heat. When the pan is hot, add the avocado oil and cubed chicken thighs. Sauté the chicken until it's just done and browned, and remove the chicken from the pan and set it aside.
• Add the onion and carrots to the pan, and cook just until crisp tender, about 6-8 minutes. Then add the curry paste, potatoes, and turmeric. Stir to combine, breaking up the curry paste, about 1 minute. Finally add the coconut milk and lime zest.
• Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook until the curry has thickened and the veggies are tender, 10-15 minutes.
• To finish the curry add the chicken back to the pan along with the lime juice, nut butter of choice, and fish sauce if you're using it. Stir to combine, then add sea salt to your taste.
• Turn the heat off and add the chopped baby spinach. Stir to combine and let the curry sit just long enough for the spinach to wilt, about 3-4 minutes.
• Serve the curry with your choice of toppings, and your choice of veggie noodles/rice/cauliflower rice.

THAI YELLOW CURRY - VEGAN

Steps:

• In a deep frying pan or wok, heat oil over medium heat until hot.
• Add curry paste and garlic and cook, stirring for about 30 seconds.
• Slowly stir in coconut milk and vegetable broth.
• Reduce heat to simmer; add potatoes and cook for 10 to 15 minutes.
• Add ginger, onion, and peppers; cook until tender, about 7 minutes.
• Add carrots, mushrooms, soy sauce, and brown sugar.
• When heated through, serve over individual plates of hot rice.
• Garnish with cilantro.

THAI YELLOW PORK CURRY

Steps:

• Heat the oil in a large pan and cook the onions and garlic for 2 minutes.
• Add the pork and aubergine and fry for 3-4 minutes until the pork turns creamy white.
• Stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.
• Add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.
• Stir in the soy sauce, fish sauce and basil leaves.
• Serve with plain rice and lime wedges for squeezing over.

SPICY THAI YELLOW CURRY

Steps:

• Prepare your ingredients: Pre-cook the potatoes in a bowl covered with water in the microwave (don't cook them too done, since they will finish cooking with the main dish later).Cut boneless, chicken breast into thin strips. Wash and cut onions into cubes.Separate all the pieces.
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• In a wok on medium heat add oil and curry paste. Add 1/3 of the coconut milk. Stir until it forms a thin gravy.
• Add chicken, galangal, lime leaves. Cook for about 5 minute.
• Turn the heat to high, add the rest of the coconut milk, potatoes and onions,fish sauce, sugar, and mix well. Set to boil for about 2 minutes.

EASY YELLOW THAI CURRY

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.