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Yellow Curry Chicken Recipe
Serves: 1
Keywords: Thai, Entree, game, recipe, recipes, Yellow Curry Chicken Recipe
Ingredients
1
lb.
Chicken breast meat (boneless, skinless) cut in bite-size pieces
2
c
TO
3
c
Fresh veggies mushrooms, asparagus, onions, zucchini, . . .
2
Potatoes; peeled and cut in pieces, pre-cooked
2
Carrots; cut in bite-size pieces, pre-cooked
OR- half this amount
½
c
Frozen peas (approximately)
2
tb
Vegetable oil (less if desired)
1
tb
Red curry paste
14
oz.
Coconut milk
4
tb
Fish sauce (less if desired)
1
ds
Salt
2
tb
Sugar (less if desired)
1
tb
Yellow curry powder
½
c
Water or chicken stock
½
Bay leaf
Directions
- Pre-cook potatoes and carrots.
- Don't cook them too done, since they will simmer with the main dish later.
- Cut boneless, skinless chicken breast into bite-size pieces.
- Wash and cut fresh vegetables into bite-size pieces.
- In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk.
- Heat 5-10 minutes, stirring, until it forms a thin gravy.
- Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes.
- Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well.
- Stir in the curry powder, potatoes, carrots, and water/stock.
- If desired, add 1/s bay leaf.
- Let simmer just a minute or two.
- Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done.
- Serve (with jasmine rice)