Name: Thai Yellow Curry Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Salted butter - 2 tablespoons; Yellow curry paste - 2 tablespoons; Coconut milk - 1 (14 ounce) can; Olive oil - 2 tablespoons; Yellow onion, sliced - 1 large; Garlic, diced - 5 cloves; Skinless, boneless chicken breast, cut into 1-inch cubes - 1 pound; Chicken soup base (such as Better than Bouillon®) - 1 tablespoon; Lightly salted cashews - ½ cup; Water - 1 ⅓ cups; Uncooked jasmine rice, rinsed and drained - 1 cup

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.