Thai Yellow Curry Chicken
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Thai Yellow Curry Chicken

1. Salted butter - 2 tablespoons
2. Yellow curry paste - 2 tablespoons
3. Coconut milk - 1 (14 ounce) can
4. Olive oil - 2 tablespoons
5. Yellow onion, sliced - 1 large
6. Garlic, diced - 5 cloves
7. Skinless, boneless chicken breast, cut into 1-inch cubes - 1 pound
8. Chicken soup base (such as Better than Bouillon®) - 1 tablespoon
9. Lightly salted cashews - ½ cup
10. Water - 1 ⅓ cups
11. Uncooked jasmine rice, rinsed and drained - 1 cup

How to cook deliciously - Thai Yellow Curry Chicken

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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