Thai Yellow Chicken Curry Recipes
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.
THAI YELLOW CHICKEN CURRY WITH POTATOES AND TOMATOES
Make and share this Thai Yellow Chicken Curry With Potatoes and Tomatoes recipe from Food.com.
Provided by Tasberry
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.
- Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.
- Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.
- Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.
Nutrition Facts : Calories 884.1, Fat 60, SaturatedFat 30.1, Cholesterol 187.5, Sodium 1305.7, Carbohydrate 35.3, Fiber 4.6, Sugar 9.9, Protein 53.1
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
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- Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
- Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
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- Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
- Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
- Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.
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