Yellow curry chicken is a Thai favorite with chicken and potatoes in a creamy ‘soup’ and eaten with Thai jasmine rice.
The spices used in Thai yellow curry paste are cumin, coriander seed, garlic, salt, lemongrass, red chili peppers or cayenne pepper, ginger, cinnamon, cumin, turmeric, mace and cardamom. However, take my tip and buy the commercial yellow curry paste instead! This recipe is one of the simplest for this dish.
|Chicken breast sliced||600 gm|
|White onion quartered||2|
|Potato (peeled and quartered)||2 medium|
|Coconut cream||4 cups|
|Coconut milk||3 cups|
|Yellow curry paste||3 tbsps|
|Cooking oil||2 tbspns|
Heat oil in a pot over medium to low heat.
Add the curry paste and sauté in the oil until fragrant.
Add coconut cream and continue to simmer for about 4-5 minutes or until you can see the yellow oily part starting to separate.
Add coconut milk and coconut cream and chicken and continue simmering for about 15 minutes. Add potato and continue cooking chicken and potato for another 15 minutes, then add onion until all is cooked through.
Serve with Jasmine rice.