Yellow Curry Chicken
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: < 30 minutes
Ingredients:
2 potatoes
2 carrots
2 tablespoons vegetable oil (less if desired)
1 tablespoon red curry paste
14 ounces coconut milk
1 pound boneless, skinless chicken breast, cut in small cubes
4 tablespoons fish sauce
2 tablespoons sugar
1 dash salt
1 tablespoon yellow curry powder
1/2 cup chicken stock, or water
3 cups chopped fresh veggies (such as mushrooms, asparagus, onions, zucchini)
1/2 cup frozen peas
Directions:
Peel and cube the potatoes. Place in a pan of water over medium-high heat. Bring to a boil and let cook until they are almost tender.
Peel and slice the carrots. Place in another pan of water over medium-high heat. Bring to a boil and let cook until almost tender.
Drain both the carrots and potatoes and set aside.
Heat the vegetable oil in a large saucepan over medium heat. Add the red curry paste and about a third of the coconut milk. Bring to a simmer and let cook for 5-10 minutes, stirring frequently.
Increase the heat to medium-high. Add the chicken and cook for 5 minutes. Stir in the fish sauce, sugar, salt, the remaining coconut milk, yellow curry powder, potatoes, carrots, and stock.
Let simmer for 2-3 minutes. Add the fresh vegetables and frozen peas. Let cook for 3-5 minutes or until the fresh vegetables are the desired doneness.
Delicious served with hot jasmine rice.
Recipe Location: https://www.cdkitchen.com/recipes/recs/284/Yellow_Curry_Chicken48981.shtml
Recipe ID: 3959
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