MEILING'S YUMMY THAI YELLOW CURRY
I got this recipe from a Thai cooking class (taught by Meiling Dawson @ Orson Gygi) and modified it just a little. It's very versatile and delicious. Sometimes I use tofu instead of chicken or all veggies. I use whatever vegetables I have on hand... carrots, onions, peppers, broccoli, etc. Beef can also be used or red curry (I'm going to post the beef and red curry in a separate recipe... but the meats and curries are interchangeable. I serve it over cooked rice (I use 1 cup of brown rice which I boil for 20 minutes before adding a cup of white rice... for better health without sacrificing texture or flavor).
Provided by Chef TanyaW
Categories Curries
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
- Add chicken and cook for about 2 minutes.
- Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
- Continue to simmer chicken for about 10 minutes, then add potatoes.
- Add other veggies about 5 minutes after potatoes.
- Total cooking time after adding chicken to pan is ~30 minutes.
- Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) -- it makes a great mixture that is much healthier than plain white rice.
- Notes on ingredients --
- Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
- Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).
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Paul Mendle
[email protected]This curry was amazing! The flavors were incredible and the chicken was so tender. I will definitely be making this again and again.
Josephh Kisingah
[email protected]I've never made Thai food before, but this recipe was easy to follow and the curry turned out great! I will definitely be making this again.
Bryant Berube
[email protected]This curry was delicious! I made it for a party and everyone loved it. I will definitely be making this again.
Yashira Liriano
[email protected]I'm not sure what I did wrong, but my curry turned out really watery. It was still tasty, but not as good as I was hoping.
Nipun Tharaka
[email protected]This recipe is a keeper! The curry was flavorful and the chicken was tender. I will definitely be making this again.
Bam Khati
[email protected]I was disappointed with this recipe. The curry was bland and the chicken was dry. I won't be making this again.
Amungu Leonard
[email protected]This recipe was easy to follow and the curry turned out great! I especially liked the addition of the red bell pepper.
khawar bhatti
[email protected]This curry was a hit with my family! Everyone loved the rich flavor and the tender chicken. I will definitely be adding this to my regular rotation of recipes.
Paul Owusu Ansah
[email protected]I'm not a huge fan of Thai food, but this curry was really good! The curry paste was flavorful and not too spicy. I will definitely make this again.
Mohamed lamin Sesay
[email protected]This Thai yellow curry is absolutely delicious! The flavors are complex and well-balanced, and the chicken is tender and juicy. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again!