Chicken yellow curry
redhandedjill @cook_3762091
Cooking 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
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Thai Yellow Curry Thai Yellow Curry
This easy Thai Yellow Curry is made with chicken and vegetables and served over steamed rice.
-
-
Boiled Egg and Potato Yellow Curry Boiled Egg and Potato Yellow Curry
Yellow curry is the third most popular Thai dish in my family (after green curry and massaman curry).Since the ingredients are available year-round, enjoy it in any season.Adding boiled eggs is our style.When making a large quantity, don't increase the amount of nam pla fish sauce, but use salt to taste.This is a basic Thai curry recipe. It's important to thoroughly blend the curry paste and coconut milk in Step 2. Adding the chicken makes its taste even better. If the coconut milk has separated in the can, shake well, and use any solid bits in Step 2. Recipe by gingamom.
-
Yellow Curry (from paste) Yellow Curry (from paste)
I love curry! Simple as that. The names in parentheses are the brands I like to use.
-
-
Indonesian Vegetable Yellow Curry (Vegan/Vegetarian) Indonesian Vegetable Yellow Curry (Vegan/Vegetarian)
Approx 280 Calories per serve (Approx 20gms Carbs, 19gms fat, 8gms Protein)
-
Potato in yellow curry sauce with grilled lamp chops Potato in yellow curry sauce with grilled lamp chops
I like spice so adjust to your taste. The coconut cream that I used seems a little thinner than others and works perfectly for achieving the right texture and is also not unsweetened, it’s called chaokoh.
-
-
More Recipes
https://cookpad.wasmer.app/us/recipes/402713
Comments