Special Thai Yellow Curry

The Special Thai Yellow Curry is a simple and delightful dish featuring chicken and a variety of vegetables like pumpkin, long beans, and eggplant. This recipe offers a flavorful combination that can be easily prepared at home. To create this dish, you’ll need ingredients such as chicken breasts (cut into bite-sized pieces), potatoes (chunked), sliced bamboo, kaffir lime leaves, yellow curry paste, coconut milk or cream, fish sauce, sugar, and onion.

The cooking process begins by heating coconut milk in a saucepan over medium heat. Yellow curry paste is then added and fried until fragrant. It’s important to thoroughly incorporate the paste into the coconut milk. Next, half a can of coconut milk is added and cooked for about a minute. Chicken pieces are introduced and cooked for 2 to 3 minutes before the remaining coconut milk and one can of water (measured from the coconut can) are added. Chunks of potato, sugar, and fish sauce are included and cooked for an additional 5 minutes or until the potatoes are tender.

Kaffir lime leaves are added for a burst of aromatic flavor and the chicken is cooked until fully done. Sliced onions are then introduced and cooked for a minute. It’s important to taste the curry at this point and adjust the seasonings to your preference. Finally, the curry is ready to be served, either with rice or French bread, providing a delectable and satisfying meal.

In summary, the Special Thai Yellow Curry is a straightforward yet flavorful dish that combines chicken and an assortment of vegetables. With the right ingredients and easy-to-follow steps, this dish can be effortlessly prepared at home. The curry paste, coconut milk, and aromatic additions like kaffir lime leaves create a rich and fragrant sauce that pairs perfectly with the tender chicken and hearty vegetables. This dish is a versatile option that can be enjoyed with either rice or French bread, offering a delightful culinary experience.

Ingredients

Directions to make Special Thai Yellow Curry

1. In a medium sauce pan heat 1 tablespoon of coconut milk over medium heat,
2. Add curry paste and fry until fragrance, make sure you break the curry paste and add half can of coconut milk cook for 1 minute then add chicken leg cook for 2 to 3 minutes and add the rest of coconut milk with one can of water from the coconut can.
3. Add potatoes, sugar, fish sauce, cook for 5 more minutes until the potato is soft.
4. Add kaffir lime leaves cook until the chicken is done, add sliced onion and cook for a minute.
5. Taste your curry to your liking and turn the heat off.

Serve the curry with rice or French bread.

Enjoy

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