Yellow Chicken Curry

Name: Yellow Chicken Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lb boneless skinless chicken breast, cut into pieces; 2 (13 1/2 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); 1/2 cup bamboo shoot (drained); 1 cup frozen peas; 1 cup pineapple (drained, I like more); 1/2 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

(7)

Recipe by startnover

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.

People talking

Join In Now Join the conversation!

READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

lb boneless skinless chicken breast, cut into pieces
2

(13 1/2 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)
¹⁄₂

cup bamboo shoot (drained)
1

cup frozen peas
1

cup pineapple (drained, I like more)
¹⁄₂

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

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.

Submit a Recipe Correction