Thai Yellow Chicken Curry
Thai Yellow Chicken Curry is a classic Thai curry. Keep yellow curry paste and coconut milk in your pantry to make this dish any time.
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Ingredients
- 4-6 boneless, skinless chicken breasts
- 3 cups coconut milk
- 2 tablespoon fish sauce
- 2-3 dried red chiles
- 3 tablespoon yellow curry paste
- 4 thin slices fresh ginger
- 1 Thai bird chile, halved and seeded (substitute 1 jalapeno or serrano)
- 2 cups coconut milk
Garnish
- chopped cilantro
OPTIONAL
- Add steamed bok choy or broccoli at the end
Instructions
- Place a wok over medium-high heat and add the coconut milk, chicken and fish sauce. Bring the mixture to a gentle boil. Turn the heat down and simmer, uncovered until chicken is no longer pink, about 15 minutes.
- Using a slotted spoon remove the chicken from the wok. Place in a bowl, cover and set aside.
- Return to heat and gently whisk curry paste into coconut mixture. Add the ginger and chiles. Return to a boil, decrease heat and simmer for 10 minutes to reduce slightly.
- Return chicken to wok and bring to a simmer. Add remaining coconut milk and stir. Increase heat to medium-high and cook for 5 minutes.
- Pour into serving dish and sprinkle with cilantro.