This is a fabulous yellow chicken curry recipe with coconut milk that my wife can't get enough of. If you love Thai food or just want to try something different, this mild curry one pot meal is your ticket.
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Ingredients:
1 lb Boneless Skinless Chicken Breast (cubed)
1 Shallot (diced)
1 small or 1/2 large onion (sliced)
2-3 Cloves Garlic (minced)
1" Fresh Ginger (grated)
1 Red Bell Pepper (cut into 1" strips)
1/2 - 3/4 ln New Potatoes
1 Cup Fresh Green beans (cut into 1" pieces)
1/2 tsp Salt
1/4 tsp Ground Coriander
1/2 tsp Turmeric
1/2 tsp Red Pepper Flakes
1/4 tsp Cayenne Pepper
1/4 tsp Cumin
1/4 tsp Ground Cloves
1/4 tsp Cinnamon
1 14 oz Can Coconut Milk
1 tbsn Brown Sugar
2 tsp Fish Sauce
Olive Oil
Salt and Pepper
Lime
Cilantro
Directions:
1. Heat the olive oil in a large pan over medium heat and add the onion, shallot, garlic and ginger once the oil begins to shimmer then cook until softened (3-4 mins).
2. Add the coconut milk mixture (coconut milk, fish sauce and brown sugar), the potatoes and the red pepper and bring it to a boil, then cover and reduce heat to low and simmer for 10 minutes
3. Remove the lid and add the chicken and green beans and increase the heat to medium-high cooking until the chicken is cooked through (5-7 minutes)
4. Server over rice with a squeeze of fresh lime and some chopped cilantro.
*Notes*
- Don't overcook the chicken as it can become tough.
- Chicken thighs would be a great substitute for chicken breast if you want a little more flavor.
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#yellowchickencurry #chickencurry #yellowcurry #curry