Yellow Curry Chicken (Thai Soup)

Submitted by ChezNicolette

"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: 20mins
• Ingredients: 14
• 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.

Reviews

[Deantini]

O-M-G!!!!! This curry is incredibly tasty, yummy and delicious! I halved the recipe with no trouble, used onions, mushrooms and green onions for the veggies, added extra carrots and peas. I also used 50% coconut milk / 50% chicken stock the regular stock addition to lighten the dish up a bit. Even with the reduced coconut milk it still had incredible flavour. I served it over basmati rice. It is real pretty, too! This is definitely a keeper recipe that I will come back to; thanks for sharing!!

 

[kitten_dreamer]

Great thai curry recipe! I love thai yellow curry and have been wanting to make it at home... I was just looking for the right recipe. This one is VERY good, very authentic. It has just the right amount of spices. I halved the recipe and used potatoes, carrots, and yellow onion for my vegetables. If you don't have the fish sauce, I think you could leave it out without affecting the flavor. I did not taste it all in the end. I also added some red pepper flakes in the final simmer for an additional heat. It was great. I could barely eat it fast enough! hahaha... Will be making it again tonight and plan to keep this recipe permanently. Definately a winner! Thanks Chez!

 

[Kim]

This was excellent. I think the title is misleading a little, though - this was like a really delicious, fast mussaman curry. That's what I was searching for, and this met it. This curry will definitely become one of our regular meals. It made the potatoes soooo delicious, and was wonderfully quick and easy.

 

[Cilantro in Canada]

We really enjoyed this. i did make it vegetarian by subbing tofu for the chicken and leaving out the fish sauce. Thanks for the recipe.

 

[ITRIEDIT]

I tried it and this was delicious! I've made it with the fish sauce and without, I personally prefer it with the fish sauce. Although, both ways are good! Served it over brown rice and doubled the sauce. Very tasty! Thanks for posting!