Meiling's Yummy Thai Yellow Curry

Recipe by Chef TanyaW
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    tablespoons canola oil
  • 2
    tablespoons yellow curry paste (less for kid-friendly, more for "I love heat")
  • 34 - 1
    lb chicken, cut into bite sized pieces (can sub tofu or use extra veggies for vegetarian)
  • 2
    (13 1/2 ounce) cans coconut milk (can sub regular milk and 1/2 T cornstarch for one can)
  • 4
    tablespoons fish sauce
  • 1 -2
    tablespoon sugar
  • 12
    teaspoon paprika
  • lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food)
  • 2
    medium potatoes
  • 1
    yellow pepper (can use red or orange or green)
  • 3
    medium carrots
  • 1
    medium onion
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DIRECTIONS

  • Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
  • Add chicken and cook for about 2 minutes.
  • Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
  • Continue to simmer chicken for about 10 minutes, then add potatoes.
  • Add other veggies about 5 minutes after potatoes.
  • Total cooking time after adding chicken to pan is ~30 minutes.
  • Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
  • Notes on ingredients --
  • Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
  • Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).
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