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

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

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.