Yellow Coconut Curry Sauce Recipes
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
YELLOW COCONUT CURRY SAUCE
Make and share this Yellow Coconut Curry Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 5m
Yield 1 CUP
Number Of Ingredients 7
Steps:
- In blender, combine all ingredients until smooth.
Nutrition Facts : Calories 769.2, Fat 73.4, SaturatedFat 41.7, Sodium 1180.8, Carbohydrate 27.3, Fiber 4.1, Sugar 4, Protein 11.3
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
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