Yellow Curry Chicken With Jasmine Rice Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and sauté onions and garlic until fragrant.
• STEP 2.Add chicken pieces and cook until browned on all sides.
• STEP 3.Stir in yellow curry paste, turmeric, cumin, and coriander, and cook for a minute.
• STEP 4.Pour in coconut milk and chicken broth, and bring to a simmer.
• STEP 5.Add potatoes and carrots, and cook until tender.
• STEP 6.Season with fish sauce, sugar, and lime juice.
• STEP 7.Serve the yellow curry chicken over jasmine rice and garnish with fresh cilantro.
• STEP 8.Enjoy!

Cooking Tips

• You can adjust the spiciness of the curry by adding more or less yellow curry paste.
• For a creamier curry, you can add a tablespoon of coconut cream at the end.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the curry.

Storage and Serving

• Leftover yellow curry chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a saucepan over low heat, stirring occasionally.
• Serve the reheated curry over freshly cooked jasmine rice.