Name: Thai Yellow Curry Chicken Recipe
Total time: 65 min
Yield: 6
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Yellow curry paste and coconut milk lend deep, rich flavor to this thai-inspired chicken curry dish that is sure to please.

How to make Thai Yellow Curry Chicken Recipe

Rywild

Crawler

Indian

<p>Yellow curry paste and coconut milk lend deep, rich flavor to this thai-inspired chicken curry dish that is sure to please.</p>

Non Vegetarian

Salted butter

Yellow Curry Paste

Coconut milk

Olive oil

Large yellow onion,  sliced

Cloves garlic,  diced

Skinless,  boneless chicken breast,  cut into 1 inch cubes

Chicken soup base

Lightly salted cashews

Water

Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.

step 1

Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.

step 2

Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.

step 3

Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.

step 4

Serve chicken curry over rice. Garnish with cashews just before serving.

step 5

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