Thai Yellow Chicken Curry With Carrots And Potatoes Recipes

THAI YELLOW CHICKEN CURRY WITH CARROTS AND POTATOES

Steps:

• Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.)
• Process ingredients for 2-4 minutes, or until ingredients become a thick paste.
• Drizzle olive oil into a large pan over medium heat and add onions. Saute for 3-5 minutes.
• Add chicken and curry paste. Saute over medium heat for 3-5 more minutes, or until chicken is almost done cooking.
• Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.
• Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender.
• Serve yellow chicken curry over jasmine rice and enjoy!

THAI YELLOW CHICKEN CURRY WITH POTATOES

Steps:

• Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
• Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
• Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.

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.

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.