Cooked - Yellow Thai Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Yellow Thai Curry

6.0

1 ½ tablespoons olive oil

1 pound chicken breasts sliced into ¼” slices then 2” pieces

½ large onion, chopped

2 cups ½" cubed, peeled Yukon potatoes (approximately 2 potatoes/12 oz.)

2 carrots, sliced

2 tablespoons yellow curry paste

2 cups cauliflower florets

2 teaspoons freshly grated ginger

2 garlic cloves, minced

2 13.5 oz. cans coconut milk (I like Chaokoh)

1 tablespoon cornstarch

2 tablespoons less sodium soy sauce

2 tablespoon fish sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1 bay leaf

1 teaspoon dried basil

1 cup frozen petite peas, thawed

Chili sauce to taste (optional)

Lime juice

Fresh basil

Fresh cilantro

Heat oil over medium high heat in large skillet with sides. Add chicken, onions, potatoes, carrots and curry paste and cook just until chicken is no longer pink. Add cauliflower, ginger and garlic and sauté 1 minute.
Whisk some of the coconut milk (about 1 cup) with cornstarch and add to skillet. Add remaining coconut milk along with all remaining ingredients up to peas (don’t add peas).
Bring to a boil, then reduce to a simmer for 15-20 minutes, uncovered, or until the potatoes are tender. Stir in peas and cook just until peas are heated through, about one minute. If you would like a thinner sauce, thin with water/chicken broth. Discard bay leaf.
Garnish with optional lime juice (love), fresh basil, cilantro and Sriracha to taste. Serve with rice, zoodles, etc.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 32 weeks ago

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