Yellow Curry Chicken
I have long been meaning to replicate a delicious yellow curry I enjoy at a local Thai restaurant here in Seattle. This one, on the first try, is pretty darned close! It's a simple basic yellow chicken curry in the Thai tradition. Delicious, spicy and savory."You may not immediately think of spicy curry as a summer dish, but remember, Thailand is generally a pretty hot place. Spicy foods often help you feel cooler, due to the physiological reaction they cause. This recipe is terrific with cilantro, peanuts and lime juice. (Add unsalted peanuts with coconut milk; add peanuts and half a lime, squeezed, right at the end before plating.) Serve with a frosty beer, ideally from Thailand or China. " - stevemur
Yield: 4 Servings Ready in 30 minutes
437 people trying soon
Verified by stevemur
|3 mediumPotatoes; White New Potatoes|
|1 can (13.5 oz)Coconut milk|
|3 tablespoonBasil; fresh|
|3 cupsSteamed White Rice; see recipe on BigOven|
|1 can (8 oz)Bamboo Shoots; drained and rinsed|
|2 tablespoonMinced Ginger; bottled is fine|
|3 clovesGarlic; minced|
|3 tablespoonVegetable oil|
|1 Red bell pepper; 1/2" diamond shapes|
|1 mediumOnion; sliced on bias|
|2 wholeChicken breasts; sliced thin|
|2.5 tablespoonSpicy Curry Powder; or Curry Powder plus Red Pepper Flakes|
|1 -- Optional Add-ins --|
|1 Lime Juice|
|1 Peanuts (Unsalted)|
Yellow Curry Chicken Preparation
Prepare the steamed rice (see other BigOven recipes for this.)
Prepare potatoes: Peel the potatoes, and dice them into even, 1/2" cubes. In a medium saucepan, bring water to rolling boil. Boil for about 4-5 minutes -- do not overcook -- you want them fork-firm -- "al dente", not fully cooked. Run under cold water immediately for a minute or two to stop the cooking. Set aside.
Wash and dry the chicken breasts. Slice them thinly, into bite-size pieces.
In a small container, mix curry paste -- add the minced ginger, minced garlic and curry powder together until blended. Add the salt.
Bring a large saucepan to medium-high heat; add vegetable oil. Saute the sliced onions and red pepper together for 2 minutes, until just tender (not brown), and add the chicken. Cook the chicken over medium-high heat until opaque, not brown, approximately 3-5 minutes more.
Reduce the heat to medium and add the curry paste and stir it in rapidly (don't let it scald on the pan). Add the coconut milk, stir to mix well, add the potatoes and bamboo shoots, and heat over medium heat.
Serve over rice and top with basil, or, for a more traditional presentation, serve it separately with steamed rice, and allow everyone to take their own proportions.
Freezing for advance-meal prep: Just prior to adding the basil, you can cool this recipe, and freeze it (without the basil.). Should keep OK in the freezer for a month or two.
Optional addition -- hot chili sauce, found in the Asian section of most grocery stores, will take the heat up another few notches.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?