Ready in 30 minutes
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
Top-ranked recipe named "Yellow Curry Chicken"
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.
danielgtaylor 3 months agoSimple to make and tasty.
Aimeelady 11 month agoIts a good meal but the directions were sort of hard to go by since the ingredients were out of order from the instructions. Flavor was good though and it was liked by most everyone.
stevemur 1 year agoReally enjoyed it; backed off on the heat any my 12-year old enjoyed this dish as well.
lawn2000 1 year agoVery little flavor and very thin. I would not make again.
khudson88 1 year agoThis is outstanding! Thank you! I couldn't find the spicy curry or bamboo sprouts, so I added a heaping tablespoon of dried crushed red pepper to 2 T. of regular curry powder and 2 small cans of water chestnut.
Jesse_M 1 year agoVery tasty. I made it for my house, and everyone liked it.
shockney71 2 years agoThis is great. A repatable dinner for my family for years to come.
Buddercup 2 years agoExcellent dish. The flavours are delicious. Great presentation. Will definitely make again and again.
zoesbiz 3 years agoI think there may have been too much curry powder in this dish as it upset my stomach--maybe it was just me though.
geracebe 3 years agoA friend and I made this last night, and it was awesome!! It had great flavor! I will definitely be making this again!