Thai Yellow Curry Chicken

Name: Thai Yellow Curry Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 tablespoons salted butter; 2 tablespoons yellow curry paste; 1 (14 ounce) can coconut milk; 2 tablespoons olive oil; 1 large yellow onion, sliced; 5 cloves garlic, diced; 1 pound skinless, boneless chicken breast, cut into 1-inch cubes; 1 tablespoon chicken soup base (such as Better than Bouillon®); 0.5 cup lightly salted cashews; 1.3333333730698 cups water; 1 cup uncooked jasmine rice, rinsed and drained

4.5

(4)

4 Reviews

2 Photos

A mildly spicy and absolutely splendiferous curry. Deep rich flavors from the chicken and coconut. The spice of the yellow curry pairs perfectly with the sweetness of the coconut milk. Tastes like Thailand. Garnish with your preferred aromatic. (Thai basil is my preference.)

Submitted by RyWild

Published on July 27, 2017

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

2 tablespoons salted butter
2 tablespoons yellow curry paste
1 (14 ounce) can coconut milk
2 tablespoons olive oil
1 large yellow onion, sliced
5 cloves garlic, diced
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 tablespoon chicken soup base (such as Better than Bouillon®)
½ cup lightly salted cashews
1 ⅓ cups water
1 cup uncooked jasmine rice, rinsed and drained

Directions

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.
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.
Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
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.
Serve chicken curry over rice. Garnish with cashews just before serving.

Cook's Note:

For those looking for more heat, Thai bird's eye peppers make for nice color and heat.

Nutrition Facts (per serving)

488	Calories
30g	Fat
36g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 488
% Daily Value *
Total Fat 30g	38%
Saturated Fat 17g	85%
Cholesterol 54mg	18%
Sodium 604mg	26%
Total Carbohydrate 36g	13%
Dietary Fiber 2g	7%
Total Sugars 2g
Protein 22g	44%
Vitamin C 3mg	4%
Calcium 39mg	3%
Iron 4mg	21%
Potassium 386mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Thai Yellow Curry Chicken

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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