Sort ingredients
tom1989
QR Code
Listen
Pdf
In a large pot, heat a little oil over medium heat. Add the chicken and cook until browned. Remove and set aside.
In the same pot, add the yellow curry paste and sauté for a minute until fragrant. Pour in the coconut milk and vegetable broth, stirring to combine.
Add the chicken back into the pot along with fish sauce, brown sugar, kaffir lime leaves, bell pepper, and carrot. Simmer for 15-20 minutes until the chicken is cooked through and vegetables are tender.
Stir in the Thai basil leaves just before serving.
Rinse the jasmine rice under cold water until the water runs clear.
In a pot, combine the rinsed rice, coconut milk, water, turmeric powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked.
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
In a small bowl, whisk together the soy sauce, lime juice, chili flakes, and minced garlic until well combined.
Serve the yellow curry over a bed of coconut turmeric rice, alongside the dipping sauce and crudités.