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Yellow Chicken Curry


Who doesn’t love a good curry? This Thai recipe is easy to make and tastes AMAZING! I ate this dish almost everyday I when I was in Thailand so I had to learn how to make it. Make sure to use Thai curry paste and thai brand coconut milk like Chaokoh, which can be found in most asian markets.


Ingredients:

1.5 TBSP virgin coconut oil

4 TBSP yellow curry paste

2 (15 oz) cans of coconut milk (high quality)

2 cups chicken stock

2 carrots, peeled and sliced into rounds

4 medium-size potatoes, peeled and cut into bite-size pieces

1 yellow onion, sliced

2 chicken breasts, very thinly sliced

1 1/2 tsp fish sauce

3/4 TSP salt

1.5 TSP sugar

cilantro, for garnish optional (but highly recommended!)

serve with jasmine rice (optional)


Directions:

Step 1: In a large pot boil salted water and add potatoes pieces until fork-tender. Drain and set aside.

Step 2: In a large pot, heat up coconut oil.

Step 3: Next, add curry paste to coconut oil, and stir for 2 minutes.

Step 4: Then add the cans of coconut milk and chicken stock, and mix. Bring to a boil, then turn down to simmer.

Step 5: Add in carrots and onions and boil until fork-tender.

Step 6: Then, slowly add in thinly sliced chicken and cook for two or three minutes, until chicken is cooked. Then remove from heat.

Step 7: Slowly add in potatoes.

Step 8: Stir in fish sauce, salt, and sugar, to your desired taste.


Step 9: Serve over jasmine rice and garnish with fresh cilantro.


¡Buen Provecho!



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