Thai Yellow Chicken Curry (Print Version)
# Ingredients:
→ Yellow Curry Paste
01 -
4 cloves garlic, crushed
02 -
2 tsp ginger paste or grated ginger
03 -
2-6 Thai chili peppers, finely diced
04 -
1 ½ tsp salt
05 -
1 Tbsp turmeric
06 -
1 Tbsp mild curry powder
07 -
1 tsp ground coriander
08 -
1 Tbsp lemongrass paste
→ Curry
09 -
2 Tbsp olive oil
10 -
1 ½ cups sweet onions, cut into 2.5cm pieces
11 -
450g chicken, cut into 2.5cm cubes
12 -
1 red bell pepper, cut into 5cm strips
13 -
3 large carrots, cut into 1.25cm pieces (about 1 ½ cups)
14 -
4 Yukon gold potatoes, cut into 2cm cubes (about 1 ½ cups)
15 -
2 cans (440ml each) full-fat coconut milk (or one lite, one full-fat)
16 -
1 Tbsp white sugar
17 -
½ tsp salt
# Instructions:
01 -
Combine all yellow curry paste ingredients in a small food processor. Process for 2-4 minutes until ingredients form a thick paste. Alternative: use ⅓ cup store-bought yellow curry paste.
02 -
Heat olive oil in a large pan over medium heat. Add onions and sauté for 3-5 minutes. Add chicken and curry paste, then continue to sauté for 3-5 more minutes until chicken is nearly cooked through.
03 -
Add red bell peppers, carrots, potatoes, coconut milk, sugar, and salt. Stir until well combined.
04 -
Bring curry to a boil, then reduce heat to a simmer. Cover and cook for 25-35 minutes until potatoes and carrots are fork tender. Serve over jasmine rice.
# Notes:
01 -
Make the curry paste up to 2 days in advance for quicker preparation.
02 -
Store leftovers in an airtight container in the refrigerator for 3-4 days.
03 -
Freeze in an airtight container for up to 3-4 months. Refrigerate for at least 4 hours before freezing.
04 -
Try with shrimp, pork, or firm tofu for variation.
05 -
Add vegetables like snow peas, celery, broccoli, sweet potatoes, green beans, or cabbage for additional nutrition.
06 -
For a low-carb alternative, serve over cauliflower rice.