Yellow Curry Chicken

Yellow Curry Chicken

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"

4.3 avg, 30 review(s) 71% would make again

Ingredients

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3 medium Potatoes; White New Potatoes
1 can (13.5 oz) Coconut milk
3 tablespoon Basil; fresh
3 cups Steamed White Rice; see recipe on BigOven
1 can (8 oz) Bamboo Shoots; drained and rinsed
2 tablespoon Minced Ginger; bottled is fine
3 cloves Garlic; minced
3 tablespoon Vegetable oil
1 Red bell pepper; 1/2" diamond shapes
1 medium Onion; sliced on bias
2 teaspoon Salt
2 whole Chicken breasts; sliced thin
2.5 tablespoon Spicy Curry Powder; or Curry Powder plus Red Pepper Flakes
1 -- Optional Add-ins --
1 Cilantro
1 Lime Juice
1 Peanuts (Unsalted)

Original recipe makes 4 Servings

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur

photo by stevemur stevemur

photo by lishpie lishpie

photo by danielgtaylor danielgtaylor

photo by danielgtaylor danielgtaylor

photo by stevemur stevemur

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Calories Per Serving: 811 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  " stevemur stevemur

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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Reviews for Yellow Curry Chicken All 30 reviews

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Simple to make and tasty.
danielgtaylor 3 months ago
Its 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.
Aimeelady 12 months ago
Really enjoyed it; backed off on the heat any my 12-year old enjoyed this dish as well.
stevemur 1 year ago
Very little flavor and very thin. I would not make again.
lawn2000 1 year ago
This 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.
khudson88 1 year ago
Very tasty. I made it for my house, and everyone liked it.
Jesse_M 1 year ago
This is great. A repatable dinner for my family for years to come.
shockney71 2 years ago
Excellent dish. The flavours are delicious. Great presentation. Will definitely make again and again.
Buddercup 2 years ago
I think there may have been too much curry powder in this dish as it upset my stomach--maybe it was just me though.
zoesbiz 3 years ago
A friend and I made this last night, and it was awesome!! It had great flavor! I will definitely be making this again!
geracebe 3 years ago
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