Yellow Chicken Curry

startnover's Note:

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.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 lb boneless skinless chicken breast , cut into pieces
• 2 (13 ½ ounce) cans coconut milk
• 4 tablespoons yellow curry paste (you will need to add this a teaspoon at a time till you get the flavor you'd like. For mild use only)
• ½ cup bamboo shoot (drained)
• 1 cup frozen peas
• 1 cup pineapple (drained, I like more)
• ½ cup chopped carrot (I leave these out, personal pref)
• 1 cup water
• 5 -8 basil leaves
• chopped cashews (to garnish)
• 4 -6 cups steamed jasmine rice

Directions:

1. In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
2. Then add other can of milk and heat till boiling.
3. Add the meat and continue to cook.
4. When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
5. Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
6. Serve over rice, and garnish with chopped cashews if you desire.

Reviews

[gugg0007]

Instead of carrots, I used sweet potatoes for color. Delicious!

[Grimm's Restaurant Tales]

I added a good 1/4 c. of honey to round out these flavors

[Lalaloob]

I agree with the other poster, there are not enough stars for this "perfect" Thai recipe. I am still a bit timid about the pineapple addition (have never eaten yellow chicken curry with pineapple), so I need your encouragement; other than that, this gets tremendous applause. Easy, great heat, terrific taste and with Jasmine rice, it's authentic. THANK YOU!!