Ingredients
-
1
-
2 - 3
-
2
-
2
-
1/2
-
1 - 2
-
1
-
1
-
1 1/2 - 2
-
1
-
2
-
1
-
1/2
-
1
-
Directions
Yellow Curry Chicken (Thai Soup), This is a recipe given to me from one of my friends from Thailand It has always been a favorite of everyone who has tried it , This was excellent I think the title is misleading a little, though – this was like a really delicious, fast mussaman curry That’s what I was searching for, and this met it This curry will definitely become one of our regular meals It made the potatoes soooo delicious, and was wonderfully quick and easy , We really enjoyed this i did make it vegetarian by subbing tofu for the chicken and leaving out the fish sauce Thanks for the recipe
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pre-Cook the Potatoes and Carrots. Dont Cook Them Too Done, Since They Will Simmer With the Main Dish Later. |
|
2
Done
|
Cut Boneless, Skinless Chicken Breast Into Bite-Size Pieces. Wash and Cut Vegetables Into Bite Size Pieces. |
|
3
Done
|
in Heavy Sauce Pan on Medium Heat, Heat Vegetables, Oil, Red Curry Paste, and 1/3 of the Coconut Milk. Heat 5 10 Minutes, Stirring, Until It Forms a Thin Gravy. (used Cut Mushrooms and Yellow Onion). |
|
4
Done
|
Turn the Heat to High, Add the Chicken and Cook Until the Chicken Is Half Cooked, Maybe 5 Minutes. |
|
5
Done
|
Add Fish Sauce, Sugar, Salt, and the Rest of the Coconut Milk, and Mix Well. Stir in the Curry Powder, Potatoes, Carrots, and Water/Stock. If Desired Add Bay Leaf. Let It Simmer 1 or 2 Minutes. |
|
6
Done
|
Add Frozen Peas (i Put in Spinach Instead) and Let It Simmer Until All Vegetables and Chicken Are Cooked. About 5 7 More Minutes. |
|
7
Done
|
Serve With Rice (basmati or Jasmine Is Best). |
|
8
Done
|
**you Can Find Most of the Groceries at Your Local Asian Grocery Store, or the International Isle of a Major Supermarket. |
