Easyyellowthaicurry Recipes

THAI YELLOW CURRY

Steps:

• Add the coconut oil to a large pot over medium high heat.
• Add the onion and saute 2-3 minutes.
• Add the yellow curry paste and cook for 2 minutes.
• Add the coconut milk and bring to a simmer.
• Add the bell pepper and carrots, simmer for 3-4 minutes.
• Add the chicken and continue simmering for 6-8 minutes.
• Stir in the brown sugar, fish sauce and lime juice.
• Remove from the heat and serve.

THAI YELLOW CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
• Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
• Stir fish sauce into chicken curry mixture just before serving.

EASY YELLOW THAI CURRY

Steps:

• Saute the chicken in the vegetable oil until just starting to turn golden. Add the onion and keep cooking until soft.
• Add the potatoes and pour in the yellow curry paste and the coconut milk. Mix well. Bring to a boil, then reduce heat and simmer for 30 minutes or until the potatoes are cooked through. You can add a little chicken stock if the mixture starts to dry out.
• Serve with Jasmine rice.

THAI YELLOW CURRY CHICKEN

Steps:

• Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
• Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
• Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
• Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
• Serve chicken curry over rice. Garnish with cashews just before serving.

THAI YELLOW CHICKEN CURRY WITH POTATOES AND TOMATOES

Steps:

• Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.
• Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.
• Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.
• Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.