Yellow Curry Chicken (Thai Soup)

This is a recipe given to me from one of my friends from Thailand. It has always been a favorite of everyone who has tried it.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  lb  about 4 boneless chicken breast half
• 2 -3  cups  assorted fresh vegetables (mushrooms, aparagus, onions, zucchini)
• 2  potatoes, peeled and cut into bite size pieces, pre-cooked
• 2  carrots, cut into bite size pieces, pre-cooked
• 1⁄2 cup  frozen peas (optional)
• 1 -2  tablespoon  vegetable oil (can be canola or olive)
• 1  tablespoon red curry paste
• 1 (14 ounce) can coconut milk
• 1 1⁄2-2  tablespoons fish sauce
• 1  dash salt
• 2  tablespoons sugar
• 1  tablespoon  yellow curry powder (use less to not make it not as spicy)
• 1⁄2 cup water (I just use a whole can of chicken broth) or 1⁄2 cup chicken broth (I just use a whole can of chicken broth)
• 1  bay leaf

Directions

1. Pre-cook the potatoes and carrots. Don’t cook them too done, since they will simmer with the main dish later.
2. Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.
3. In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 – 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion).
4. Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
5. Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes.
6. Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 – 7 more minutes.
7. Serve with rice (Basmati or Jasmine is best).
8. **you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.