How to Make Yummy Chicken yellow curry

Chicken yellow curry. With chicken, potatoes, and peppers simmered in coconut milk, this Thai-style yellow chicken curry is quick and delicious. The thing is that I don't normally post on Thursdays, but sometimes life tells you to make Thai Yellow Curry Paste, and as a result, you need to share a recipe that uses it on the very next day. Because I know every single one of you sweet readers has that curry paste made, packed into jars, and ready to be made into this luscious Thai Yellow Chicken Curry.

Making traditional and authentic curry is easier than you thought. Once you master the basic skills in making Thai curries, you can make just about any curry like. How to make yellow chicken curry. You can have Chicken yellow curry using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Chicken yellow curry

1. You need 1 cup of rice.
2. Prepare 2 of chicken thighs or 1 breast.
3. You need 2 of carrots.
4. You need 1 of yellow onion.
5. It's 2 small of potatoes.
6. Prepare 1 of yellow curry paste.
7. It's 1 of curry powder.
8. Prepare 1 can of coconut milk.
9. You need 1 of brown sugar.
10. Prepare 1 of fish sauce.

Saute the onion in coconut oil. Add in the fresh minced ginger and garlic (fresh is best here, so it doesn't burn) Bloom the spices: the yellow curry paste, curry powder, and coriander. It's important to take time your time here to really unlock the full flavor potential of the spices and curry paste. After weeks of these shenanigans I realized that I had a true fear… a fear of attempting and ultimately failing at executing a foreign cuisine's classic recipe.

Chicken yellow curry instructions

1. start rice. 1 cup of rice to 2 cups of water. on medium to low heat.
2. add a small amount of canola oil to septate pot.
3. when the pot is heated add a heaping tea spoon of curry paste to pot. let it cook for 1-2 minutes.
4. add coconut milk and increase heat to medium.
5. when coconut milk starts to boil add chicken chunks for 2-5 minutes.
6. add a small amount of water.
7. add curry powder until desired color.
8. add chopped potatoes and cook for 5 minutes or until potatoes are soft.
9. add chopped onion and chopped carrots.
10. add 1 table spoon of brown sugar.
11. add a few dashes of fish sauce.
12. add a small amount of salt.

So I bucked up some courage, headed to our local Central Market, and proceeded to search for a few necessary, but somewhat hard-to-find ingredients. We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with.