Wednesday, March 17, 2010

Simple Chicken in Yellow Curry Sauce

Recipes from Thailand are full of complex flavor, usually some spice, and are often surprisingly easy to make. Some of the easiest are traditional curries.

Thai chicken in yellow curry sauce and serve with aromatic Jasmine rice. Although this is a simple dish to prepare, the yellow curry is full of flavor and even pairs well with wine.

Chicken in Yellow Curry


* 1 tablespoon of olive oil
* 2 large chicken breasts (can use another combination of chicken pieces)
* 1/2 large onion, cut lengthwise into thick wedges
* Large yellow pepper, diced
* 1 1/2 tablespoons of yellow curry paste
* 1/2 small chicken bouillon cube
* 1 cup coconut milk
* 1 cup of water
* 1 tablespoon fish sauce
* 1 tablespoon brown sugar
* Fresh lime


1. In a large skillet, heat olive oil on medium heat. Place chicken in oil and cook until golden brown, turning 1-2 times
2. Once chicken is golden brown, remove and cut into large bite size pieces, about 1 inch cubes. Set aside chicken
3. Reduce heat to low and add curry paste to the skillet. Stir the curry paste until it begins to soften and becomes fragrant, which is 2 or 3 minutes
4. Raise to medium high heat and add chicken, onion, pepper, coconut milk, chicken bouillon, water, and fish sauce to the pan and mix well
5. Bring to a gentle boil, lower heat and let simmer for 15 minutes, ensuring chicken is cooked thoroughly
6. Sprinkle brown sugar just before pulling off the heat, mixing well
7. Squeeze fresh lime over the skillet
8. Serve with Jasmine coconut rice

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