Thai Yellow Chicken Curry With Potatoes And Tomatoes Recipes
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
THAI YELLOW CHICKEN CURRY WITH POTATOES AND TOMATOES
Make and share this Thai Yellow Chicken Curry With Potatoes and Tomatoes recipe from Food.com.
Provided by Tasberry
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 884.1, Fat 60, SaturatedFat 30.1, Cholesterol 187.5, Sodium 1305.7, Carbohydrate 35.3, Fiber 4.6, Sugar 9.9, Protein 53.1
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- 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.
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