Best 2 Yellow Curry Chicken With Jasmine Rice Recipes

Tantalize your taste buds with a culinary journey to Southeast Asia with our delectable Yellow Curry Chicken with Jasmine Rice recipe. This dish embodies the harmonious blend of sweet, savory, and aromatic flavors, capturing the essence of traditional Thai cuisine. The succulent chicken, infused with a symphony of spices and creamy coconut milk, is the heart of this dish. Accompanied by fragrant jasmine rice, the perfect canvas for soaking up the rich curry sauce, this meal promises an explosion of flavors in every bite.

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Check out the recipes below so you can choose the best recipe for yourself!

THAI YELLOW CHICKEN CURRY

Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

YELLOW THAI CHICKEN COCONUT CURRY

Yellow Thai Chicken Coconut Curry image

Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite!

Provided by Averie Sunshine

Categories Chicken

Time 25m

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil (coconut oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground turmeric
2 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
2 to 4 tablespoons Mekhala Organic Yellow Curry Paste, or as desired
one 13.5-ounce can coconut milk (use full-fat for a richer/thicker result but lite may be substituted)
1 1/2 cups shredded carrots
2 to 3 cups fresh spinach, loosely packed (2 to 3 heaping handfuls)
1/2 teaspoon freshly ground black pepper, or to taste
1 to 2 tablespoons lime juice, optional but recommended
1/4 to 1/3 cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
1 to 4 tablespoons light brown sugar, packed; optional and to taste
salt, optional and to taste
rice (jasmine or basmati) or naan, optional for serving

Steps:

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the spinach, pepper, and stir until the spinach has wilted.
Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste.

Nutrition Facts : Calories 705 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 39 grams fat, Fiber 5 grams fiber, Protein 51 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 1409 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

Tips:

Use fresh ingredients. This will make a big difference in the flavor of your curry. If you can, use free-range chicken, organic vegetables, and fresh herbs.
Don't be afraid to experiment with different spices. There are many different ways to make yellow curry, so feel free to add or subtract spices to suit your taste. Some common spices used in yellow curry include turmeric, cumin, coriander, and chili powder.
Be patient. Yellow curry takes time to cook, so don't rush the process. Let it simmer for at least 30 minutes, or longer if you have time.
Serve with your favorite sides. Yellow curry is typically served with jasmine rice, but you can also serve it with noodles, quinoa, or vegetables.

Conclusion:

Yellow curry chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that your whole family will love.