THAI YELLOW CHICKEN CURRY
This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.
Provided by regancooks
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g
YELLOW THAI CHICKEN COCONUT CURRY
Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite!
Provided by Averie Sunshine
Categories Chicken
Time 25m
Number Of Ingredients 17
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, pepper, and stir until the spinach has wilted.
- Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste.
Nutrition Facts : Calories 705 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 39 grams fat, Fiber 5 grams fiber, Protein 51 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 1409 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SPICY THAI YELLOW CURRY
This is a recipe for Spicy Thai Yellow Curry served over warm jasmine rice.TIP: if you can't find galangal, try using ginger.
Provided by Nadia Melkowits
Categories Meat
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Prepare your ingredients: Pre-cook the potatoes in a bowl covered with water in the microwave (don't cook them too done, since they will finish cooking with the main dish later).Cut boneless, chicken breast into thin strips. Wash and cut onions into cubes.Separate all the pieces.
- --.
- In a wok on medium heat add oil and curry paste. Add 1/3 of the coconut milk. Stir until it forms a thin gravy.
- Add chicken, galangal, lime leaves. Cook for about 5 minute.
- Turn the heat to high, add the rest of the coconut milk, potatoes and onions,fish sauce, sugar, and mix well. Set to boil for about 2 minutes.
Nutrition Facts : Calories 881.2, Fat 54.7, SaturatedFat 32.2, Cholesterol 106.7, Sodium 1082.2, Carbohydrate 58.3, Fiber 6.3, Sugar 10.8, Protein 43.7
SPICY THAI CURRY
We are big fans of thai food and spicy food. And curry! This is easy and delicious. Anything can be added (tofu, chicken, shrimp or beef), just cook it first and throw it in! Bok choy is an excellent addition as well!
Provided by newmama
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- heat a wok or large pan over med. heat with the coconut milk. whisk in 2 tbs curry paste. cook for a few minutes until hot and combined.
- add fish sauce, soy sauce, brown sugar, lime juice and water (you can taste before adding the water, you might not want it!). add more curry if you want now.
- add veggies and bring to a boil. reduce and simmer about 10 mins, or until the tenderness you like.
- serve over sticky rice.
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