Thai Yellow Curry Chicken

Thai Yellow Curry Chicken

Yellow curry paste and coconut milk lend deep, rich flavor to this Thai-inspired chicken curry dish that is sure to please.

Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
488 Calories

Recipe Instructions

Step 1
Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
Step 2
Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
Step 3
Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
Step 4
Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
Step 5
Serve chicken curry over rice. Garnish with cashews just before serving.
Thai Yellow Curry Chicken

Ingredients

  • 1 (14 ounce) can coconut milk
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
  • 2 tablespoons salted butter
  • 5 cloves garlic, diced
  • 2 tablespoons yellow curry paste
  • 1 tablespoon chicken soup base (such as Better than Bouillon®)
  • 1 cup uncooked jasmine rice, rinsed and drained
  • 1.3333333730698 cups water
  • 0.5 cup lightly salted cashews

Categories

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