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–+ servings

Thai Coconut Yellow Curry

Course: Dinner
Cuisine: Asian, Thai
Keyword: 30 minute meals, Chicken, Curry, Thai food, yellow curry
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Author: Michelle De La Cerda

Thai Coconut Yellow Curry ~ A restaurant quality dish easily made at home, often using pantry staples of veggies, coconut milk, rice, and chicken. 

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Ingredients

  • Salt (for salting boiling water
  • 3 tbsp High heat cooking oil +/-
  • 1 rotisserie chicken (or 2 large chicken breasts; cubed) (about 4 cups cooked chicken)
  • 1 medium onion; sliced
  • 1 green bell pepper; sliced
  • 1 red bell pepper; sliced
  • 4 cloves garlic; minced/grated
  • 1 cup matchstick carrots
  • 1/2 lb fresh green beans; trimmed
  • 2 small golden potatoes; cubed
  • 1/2 head cauliflower; into florets
  • Pinch of sugar (for blanching green beans)
  • 1-14 oz can coconut milk (full fat)
  • 1 tbsp Thai yellow curry paste (more or less to taste)
  • 1-15 oz can chicken broth
  • Cooked Jasmine rice (optional)

Instructions

  1. Bring a pot of water to boil.
  2. Prep all veggies and debone the chicken, shredding the meat.

  3. When the water comes to boil, salt the water generously. 


  4. Add the potatoes and cook for about 3 minutes (longer if cut larger); or until softened but not mushy.

  5. Remove potatoes (do not drain the water) and bring the water back up to a boil; add the pinch of sugar.

  6. Blanch the green beans, cooking for no more than 5 minutes, less if they are thinner (like haricot vert).

  7. **If using raw chicken, cube the chicken, toss in a hot wok with 1 tbsp sesame oil, sauté for 5 minutes, remove from wok, set aside and then resume recipe**

  8. While the veggies are cooking, add the oil to a wok or large sauté pan on high heat. 

  9. Add the carrots, onions, garlic, and bell peppers. Cook for 5 minutes, stirring frequently. Remove the veggies and set them aside.

  10. Remove the wok or pan off the heat, add the coconut milk and return to the stove, reduced to medium heat. 

  11. Add the curry paste, starting with 1/2 tbsp and increase with tasting-there is some heat to the paste. 

  12. Stir well, to make sure it is fully incorporated into the milk, then add the broth once the desired amount of paste as been added.

  13. Bring the sauce to a simmer, returning the veggies and the chicken (with escaped juices) to back to the wok. Allow to cook together for about 5 minutes.

  14. Serve over jasmine rice if using.

  15. Enjoy!