Ingredients
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1
-
2 - 3
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2
-
2
-
1/2
-
1 - 2
-
1
-
1
-
1 1/2 - 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.
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Steps
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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. |
