Yellow Thai Chicken Curry
This Simple Yellow Thai Chicken Curry is full of Thai flavors and so quick to make.
Made with flavorful Thai yellow curry paste, and creamy coconut milk.
The chicken is simmered in the sauce. A side of rice soaks up all that yummy curry sauce, so delicious.
Ingredients
3 tablespoons olive oil
1 medium/large sweet onion, diced small
1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground turmeric
1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
2 to 4 tablespoons Organic Yellow Curry Paste
one 13.5-ounce can coconut milk
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons lime juice
1/4 to 1/3 cup fresh basil
1 to 4 tablespoons light brown sugar
rice (jasmine or basmati)
Instructions
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 yellow curry paste, coconut milk, 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.
Taste the curry and add the lime juice, brown sugar and add extra of any of the spices already used or more yellow curry paste, if desired and to taste. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.
Yellow Thai Chicken Curry