Everyone in my family likes this yellow chicken curryTo be honest, we cannot get enough ability. Tender chicken and potatoes are cooked in rich coconut and yellow curry sauce. It’s incredible!
Stop what you are doing and make this yellow coconut chicken curry! I can’t recommend it. Thanks to the fragrant yellow curry sauce, this Thai curry is very delicious. Among all curry, the most mild yellow curry is more aromatherapy, not hot. There is no pepper and pepper at all (if you want, you can’t add some peppers).
I use homemade curry sauce (great), but the recipes purchased by the store will be effective. After the curry sauce, this recipe can be ready in 30 minutes. I like coconut rice, ordinary jasmine rice or coriander lemon rice spoons.
Critical ingredient
- chicken: I like to use boneless and skinless chicken thighs in this yellow curry, but chicken breasts are also very good. When the thighs are cooked in the sauce, the thighs become very tender and delicious.
- Yellow Curry Sauce: This is the most gentle curry sauce, we like it! It is very fragrant, a bit sweet, and it is very suitable for everyone. My homemade yellow curry sauce is covered with lemon grass, ginger and ginger, which can bring fragrance and real taste. I strongly recommend that you try it! If you have the choice of purchasing your favorite store, please use it at any time, but you may need to adjust the number of taste, because this recipe is designed in my homemade paste. If you are looking for extra spices, add some chopped Mexican pepper to onions and garlic at any time.
- Coconut milk: I use the richness and cream texture of whole -fat coconut milk. When buying cans, I like to shake them. If they sound really liquid in it, I will skip that brand, and then choose a brand full of cream.
- Onion, green onions and garlic: Our curry sauce already has aromatic agents, but we like to throw more things into the curry. I use the green and white end of the green onion, as curry, and retain a darker green top. In this curry, the shallots are aromatic and sweet. If you need, you can replace it with small onions.
- Potato: I like the combination of educating gold and sweet potatoes in this curry. If you still have other vegetables, such as carrots, green (such as hacking cabbage) or Bell pepper, please join at any time! Tudou makes this dish is enough to eat without rice, although I like how rice can absorb all delicious sauce.
How to make yellow chicken curry
The yellow curry was quickly merged together. You can use the store to buy or make curry sauce. I strongly recommend our homemade yellow curry sauce. The production is simple and delicious. If you want to make it yourself, this is a brief overview of homemade curry paste: sprinkler, fried fragrances such as pot, green onion, green onion and turmeric, and then mix them with more fragrant ingredients, including brown sugar, lemon grass, lemon grass, curry powder, Curry powder, fish sauce, lemon juice and coriander.
Once the curry sauce, this recipe will be fast. First of all, you will soften green onions, onions and garlic in some oil, and then add chicken, cook enough for a long time to add a little color. Stir the curry sauce from there, and then add coconut milk. It is so simple and incredible!
Perfect yellow chicken curry
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All -round
This mild Thai yellow curry is one of our families’ favorite curry recipes. Thanks to the super delicious, a bit sweet, the fragrant yellow curry sauce, we all like it. I use homemade yellow curry sauce as this recipe, but if you have a yellow curry sauce purchased by a favorite store, please use it at any time (for prompt for this recipe). If you have it, you can also replace it with green or red curry paste. Please note that the flavor profile will be different and may be more spicy.
4 copies
You will need
2 tablespoons of avocado oil
4 green onions, cut into 1 -inch length, saves the darker green top
1 medium shallot
2 garlic cloves, chopped
1 ½ 骨 No bone, chicken thighs without skin, cut into 1/2 inches
1 tablespoon brown sugar
6 tablespoons of yellow curry sauce, or you want to taste, see the prompt
Two moderate to large sweet potatoes, cut into half or one -quarter, light, about 2 cups
4 medium -breaking gold potatoes are cut into half or one -quarter, about 3 cups
1 (15 ounces) can be whole coconut milk
3/4 teaspoon fine sea salt, and more taste
direction
1Use medium fire to heat the sacrum oil in a wide deep frying pan. Stir the light green parts of green onions, onions and garlic. Cook for a minute and add chicken and brown sugar. Turn the chicken brown a little, and then add the curry sauce.
2Cook for a minute and stir so as to cover everything in the pot in the curry sauce, and then add sweet potato, potatoes, coconut milk and salt.
3Reduce the heat to low, cover the lid, until the chicken is completed, and the potatoes become softer for 8 to 10 minutes.
4Eat on rice and cut into thin slices and coriander with lime juice.
The skills of Adam and Joanni
- Yellow Curry Sauce: I strongly recommend our homemade version (link in the recipe), but you can use the store to buy. Our version is very mild, so if you buy it with a store, taste the paste before adding it to the curry. If it is mild, 6 tablespoons should be fine. If spicy, add it to the instructions of tasting or using the packaging.
- Add some calories: The yellow curry is traditionally mild, but if you like spices, please chop the pepper (such as Mexican pepper or Sarano pepper), and then use green onions and green onions at the beginning. When eating, you can also sprinkle chili slices on curry (such as Gochugaru in South Korea).
- Potato: I scrubbed the potatoes and cut it into thin slices. I leave the peel on it. Yukong Gold Potato maintains a good state in the sauce, while Russian potatoes will break down more.
- storage: The remaining curry can be stored in the refrigerator for up to 4 days. Or freeze for up to 3 months. Before heating, melted overnight in the refrigerator.
- Nutritional facts are estimates.
Nutrition
Calorie
674
/ /
Total fat
37.5G
/ /
Saturated fat
19.4G
/ /
cholesterol
159.8mg
/ /
sodium
786.6mg
/ /
carbohydrate
46.1g
/ /
Dietary fiber
5.4 grams
/ /
Total sugar
9.2G
/ /
protein
39.6 grams
