Thai yellow curry

This mild, yet complex Thai curry impresses with its pleasant and interesting flavors.

When we have guests, Thai or Mexican dishes are usually our go-to. Quick, flavorful, and enjoyed by most, it’s definitely faster to pull together than Indian food. When we do make Thai dishes, curries take center-stage and this yellow curry, is a mildly spicy delicious alternative to the ubiquitous red curry.

This curry can be made in advance, I prefer to, as I find it tastes even better. It has lots of sauce and can be re-heated very easily.

Servings: 4

Ingredients

  • 10 oz boneless, skinless chicken breast (optional if vegan, see note)
  • 1 can coconut milk
  • 1 can Thai yellow curry paste or the paste made with this recipe
  • 3 kefir lime leaves
  • 3 tbsp fish sauce (alternatively, 3 tbsp lime juice if vegan)
  • 1 tsp sugar
  • 1 can bamboo shoots
  • 1 medium sized Chinese eggplant, cut into thin long slices
  • 3 tbsp green peas
  • 1/2 medium red pepper, cut into thin strips
  • 1 large red potato (or white) cut into small cubes
  • 1 small yellow onion, diced fine
  • 1/4 cup cilantro, chopped roughly
  • 1/4 red pepper strips, cut into thin strips for garnish
  • 1 tsp vegetable oil

Method

  • Slice chicken breast into thin, long slices ( 3 inch long, 1 inch wide and 1/4 inch thick)
  • Heat oil in a large frying pan or wok
  • Add in the onion, and stir fry for 2 minutes
  • Reduce heat to medium. Add in the yellow curry paste and stir fry for 1 minute
  • Add in the potato cubes and stir fry on low flame for 2 minutes
  • Add in half the can of the coconut milk, stir to dissolve the paste in the coconut milk and bring to a boil
  • Add the remaining cup of coconut milk, raise the heat to medium and let it cook for 10 minutes. You will start to see the oil from the coconut milk raise to the top
  • Tear the lime leaves to halves and add to the sauce. Cook for another 2 minutes, the sauce will thicken
  • Add chicken and egg plant into the sauce, turn heat to maximum, cook for a minute
  • Add 1/2 cup water and let the curry boil for a minute
  • Add fish sauce and sugar and turn heat to medium. Stir for 2 minutes
  • Add in bamboo shoots, red pepper strips and cook for 2 minutes
  • Add in the peas and 3/4 of the chopped cilantro
  • Stir fry for 2 minutes
  • Serve hot, topped with remaining cilantro leaves and a few red pepper strips with a side of rice

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