Total Time
35mins
Prep 5 mins
Cook 30 mins

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.

Ingredients Nutrition

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

(7)
Most Helpful

To the person who is timid about the pineapple, the best yellow curries I have eaten have all had pineapple I promise it adds a balancing sweetness that complements the mixture of flavors I also slice onions and put them in at the same time as the carrots.

cookingpenguin89 March 21, 2012

I made this by omitting the peas and basil. Instead I used about 3-4 cups fresh spinach. I also added honey because I like just a little more sweet and spicy, although, the pineapple does a great job of adding that extra kick of sweetness. I find it good practice to coat the chicken in the curry paste and cook the chicken that way before adding any coconut milk. I had never tried curry before and this being my first curry meal I though it was amazing. I'm hooked to yellow curry :) and I will always use this as my base recipe. Thanks so much!

RavenousRavenDesign August 05, 2012

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

gugg0007 November 12, 2011

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