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 CURRY CHICKEN WITH JASMINE RICE
This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.
Provided by Matt
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 24
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
- Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 56.1 g, Cholesterol 10.1 mg, Fat 7.4 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 742.8 mg, Sugar 7.2 g
YELLOW CURRY CHICKEN
Spicy Curry Powder and and Lemongrass Paste flavor this classic chicken curry. Serve with jasmine rice tossed with scallions, chopped cilantro, salt, and pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- In a saucepan, boil 1 cup water; pour water over chiles in a small bowl. Let soak until softened, about 10 minutes. Drain; set aside. Combine chiles, curry powder, lemongrass paste, salt, and cloves. Puree until smooth, adding water if necessary.
- Peel potato; cut into 3/4-inch pieces. Place in a bowl of cold water to prevent discoloring. Cut chicken into 1-inch cubes; place in a bowl. Sprinkle with cornstarch; toss to combine. Set aside.
- Heat olive oil in a large nonstick skillet over medium heat. Add curry paste; cook until fragrant, about 1 minute. Add onion and garlic; cook until they start to soften, about 4 minutes. Add potato, carrots, coconut milk, water, chicken, stock, and cilantro. Cover; simmer until chicken is cooked through, about 10 minutes. Uncover; simmer until slightly thickened and vegetables are tender, about 10 minutes more. Serve garnished with chopped peanuts and red pepper, if desired.
Nutrition Facts : Calories 248 g, Cholesterol 61 g, Fat 7 g, Fiber 2 g, Protein 25 g, Sodium 398 g
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