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 CHICKEN CURRY WITH COCONUT MILK
This is my very special curry recipe, handed down to me from my grandmother. I grew up in the British Virgin Islands in the Caribbean, and have eaten a lot of curry in my life, in every form you can imagine! This particular dish consists of a yellow curry sauce (a little bit spicy), with chicken and potatoes which is served over jasmine rice. You can also use it as filling inside of a roti skin (minus the rice).
Provided by Tanya MK
Categories Main Dish Recipes Curries Chicken
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.
- While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
- Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
- Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.
Nutrition Facts : Calories 692.7 calories, Carbohydrate 86.6 g, Cholesterol 68.4 mg, Fat 26.5 g, Fiber 5.1 g, Protein 28.9 g, SaturatedFat 15 g, Sodium 768.7 mg, Sugar 4.4 g
COCONUT CHICKEN CURRY
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
Provided by Genevieve Ko
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
- In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g
More about "yellow chicken curry with coconut milk recipes"
CHICKEN KORMA RECIPE (YELLOW CHICKEN COCONUT CURRY)
From averiecooks.com
4.4/5 (42)Total Time 25 minsCategory ChickenCalories 787 per serving
- To a large skillet, add the coconut oil, onion, and saute over medium-high heat for about 3 to 4 minutes, or until onion is just beginning to soften.
- Add the chicken and cook for about 5 minutes, or until cooked through; stir and flip intermittently to ensure even cooking.
- Add the garlic, turmeric, garam masala, ginger, cumin, coriander, salt, pepper, stir to combine, and saute for about 1 minute, or until fragrant; stir nearly continuously.
- Add the coconut milk, cashews, and allow mixture to simmer for about 7 minutes, or until liquid volume has reduced and thickened slightly.
THAI YELLOW CURRY RECIPE (WITH CHICKEN) - AVERIE COOKS
From averiecooks.com
4.4/5 (226)Calories 705 per servingCategory Chicken
- 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.
YELLOW CHICKEN CURRY {QUICK AND EASY} - IFOODREAL.COM
From ifoodreal.com
4.9/5 (52)Total Time 37 minsCategory DinnerCalories 406 per serving
- Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
THAI YELLOW CHICKEN CURRY WITH POTATOES RECIPE - PINCH OF …
From pinchofyum.com
THAI CHICKEN CURRY WITH COCONUT MILK {EASY & ONE-PAN} – …
From wellplated.com
YELLOW COCONUT CURRY CHICKEN - LIFE MADE SIMPLE
From lifemadesimplebakes.com
YELLOW CURRY CHICKEN - EASY PEASY MEALS
From eazypeazymealz.com
CHICKEN CURRY WITH COCONUT MILK - THIS HEALTHY TABLE
From thishealthytable.com
ONE PAN COCONUT YELLOW CURRY CHICKEN & RICE
From ambitiouskitchen.com
THAI YELLOW CHICKEN CURRY WITH HOMEMADE PASTE - EVOLVING TABLE
From evolvingtable.com
YELLOW CURRY CHICKEN WITH VEGETABLES RECIPE | BON APPéTIT
From bonfood.net-freaks.com
YELLOW CHICKEN CURRY {FLAVOR PACKED!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
THAI CHICKEN CURRY WITH COCONUT MILK - CREME DE LA CRUMB
From lecremedelacrumb.com
CHICKEN CURRY - SPEND WITH PENNIES
From spendwithpennies.com
GREEN COCONUT CURRY SOUP WITH GINGER SCALLION CHICKEN MEATBALLS ...
From cookprimalgourmet.com
PANERA THAI CHICKEN SOUP RECIPE - DELICIOUS COOKS
From deliciouscooks.info
CHICKEN & VEGGIE CURRY MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
YELLOW CURRY RECIPE WITH CHICKEN - LINGER
From lingeralittle.com
TOP 43 CHICKEN CURRY COCONUT MILK RECIPE RECIPES
From kasur.keystoneuniformcap.com
YELLOW CURRY CHICKEN WITH VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
GREEN BEAN AND POTATO CURRY - HUNGRY LANKAN
From hungrylankan.com
HEALTHY SLOW COOKER YELLOW CHICKEN CURRY | AMBITIOUS KITCHEN
From ambitiouskitchen.com
TOP 46 EASY CURRY CHICKEN CROCKPOT RECIPES
From gengo.keystoneuniformcap.com
EASY YELLOW CURRY RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
You'll also love