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Thai Yellow Curry Chicken

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Ingredients

800 ml Coconut Milk 2 cans
1 stick Cinnamon
2 Tbls Fish Sauce
6 Tbls Yellow Curry Paste
1 cup Potato cut into bite-sized pieces
1 lb Chicken Breast
6 Tbls Palm Sugar

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Thai Yellow Curry Chicken

This Thai yellow curry will be the joy of the family. Simply delicious and full of flavours.

Features:
  • Gluten Free
  • Spicy
  • Sweet
Cuisine:

Ingredients

Directions

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I have already talked a bit of curries in my Thai Green Curry Chicken post. The process of making this Thai Yellow Curry Chicken is very similar.

Like my green curry, This Thai Yellow Curry Chicken is a great flavourful dish. For better results, in my opinion, you should use the Maesri Yellow Curry Paste brand. It’s my personal favourite. Again, you can make your own curry paste. With that in mind, let me know in the comments below, if you guys want me to post a yellow curry paste recipe. For the vegans out there, you can omit the chicken and replace it with tofu.

For more curries, visit the : Curry Category Section


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Steps

1
Done

Start by reducing about 200 ml of coconut milk until the oil starts to separate from the milk. If this does not happens, wait until the milk becomes very thick and continue with the recipe.

2
Done

Add curry paste stirring constantly over medium heat for about 3 minutes until the paste is aromatic and has thickened.

3
Done

Add the chicken, half of the fish sauce, cinnamon stick and the palm sugar and stir to mix with the paste.

4
Done

After the chicken is fully cooked, add the remaining coconut milk, potatoes and the rest of the fish sauce. Bring to a simmer and let it simmer gently for about 20-25 minutes or until the potatoes are fully cooked. Serve with jasmine rice.

S

I just want to share my love of food.

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