Yellow Chicken Curry
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.
7
People talking
INGREDIENTS
Nutrition- 1
- 2(13 1/2 ounce) cans coconut milk
- 4tablespoons 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)
- 1⁄2
- 1cup frozen peas
- 1
- 1⁄2
- 1cup water
- 5 -8
-
- 4 -6cups steamed jasmine rice
Advertisement
DIRECTIONS
- In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
- Then add other can of milk and heat till boiling.
- Add the meat and continue to cook.
- When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
- Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
- Serve over rice, and garnish with chopped cashews if you desire.
Advertisement