Yellow Curry Chicken
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 potatoes
- 2 carrots
- 2 tablespoons vegetable oil (less if desired)
- 1 tablespoon red curry paste
- 14 ounces coconut milk
- 1 pound boneless, skinless chicken breast, cut in small cubes
- 4 tablespoons fish sauce
- 2 tablespoons sugar
- 1 dash salt
- 1 tablespoon yellow curry powder
- 1/2 cup chicken stock, or water
- 3 cups chopped fresh veggies (such as mushrooms, asparagus, onions, zucchini)
- 1/2 cup frozen peas
Peel and cube the potatoes. Place in a pan of water over medium-high heat. Bring to a boil and let cook until they are almost tender. Peel and slice the carrots. Place in another pan of water over medium-high heat. Bring to a boil and let cook until almost tender. Drain both the carrots and potatoes and set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the red curry paste and about a third of the coconut milk. Bring to a simmer and let cook for 5-10 minutes, stirring frequently. Increase the heat to medium-high. Add the chicken and cook for 5 minutes. Stir in the fish sauce, sugar, salt, the remaining coconut milk, yellow curry powder, potatoes, carrots, and stock. Let simmer for 2-3 minutes. Add the fresh vegetables and frozen peas. Let cook for 3-5 minutes or until the fresh vegetables are the desired doneness. Delicious served with hot jasmine rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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