Yellow curry chicken with jasmine rice –Yo, let’s talk about some real comfort food! If you’re looking for a dish that warms your soul and fills your belly, this Thai Yellow Chicken Curry is where it’s at. Whether you choose to bake it or whip it up on the stovetop, it’s versatile and oh-so-delicious. Gather your crew ’round and let’s get cooking!
Thai Yellow Chicken Curry
Check out this mouthwatering beauty:
Ingredients:
- 1 lb chicken, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons yellow curry paste
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cups mixed vegetables (carrots, bell peppers, peas)
- Fresh cilantro, for garnish
Instructions:
- Heat the vegetable oil in a large pot over medium heat. Toss in the chopped onions and garlic, cooking until they’re fragrant and translucent.
- Add the yellow curry paste and stir it up with the onions and garlic for about a minute, letting those flavors mingle.
- Time to introduce the chicken to the party! Add the chicken pieces and cook until they’re no longer pink.
- Pour in the coconut milk and chicken broth, stirring everything together like you’re mixing up a good vibe. Bring it to a gentle boil.
- Stir in the fish sauce and brown sugar to give it that depth and richness.
- Now, throw in those mixed veggies and let it simmer for about 15-20 minutes. This is where the magic happens, y’all!
- Once the veggies are tender, taste the curry and adjust the seasoning if you need to. Might want to add a touch more fish sauce or sugar, depending on your flavor preferences.
- When it’s all set and ready to go, serve that delicious Thai yellow chicken curry over rice, and don’t forget to sprinkle fresh cilantro on top for that pop of flavor!
This dish is more than just food; it’s a way to bring people together—so gather your fam, dig in, and enjoy the warmth of this amazing curry!