Yellow Curry Chicken (Thai Soup)

Recipe by ChezNicolette
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    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 12 - 2
    tablespoons fish sauce
  • 1
    dash salt
  • 2
    tablespoons sugar
  • 1
    tablespoon yellow curry powder (use less to not make it not as spicy)
  • 12
    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)
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DIRECTIONS

  • Pre-cook the potatoes and carrots. Don’t cook them too done, since they will simmer with the main dish later.
  • Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.
  • 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).
  • Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
  • 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.
  • Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 – 7 more minutes.
  • Serve with rice (Basmati or Jasmine is best).
  • **you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.
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