Yellow Curry Chicken
What You'll Need
- 1 tablespoon oil
- half a yellow onion, sliced thinly
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- ⅓ cup yellow curry paste
- 10 baby golden yukon potatoes, cut into bite-sized pieces
- 1 14-ounce can coconut cream
- ½ - 1 cup water
- 2 teaspoons fish sauce (optional)
- 1-2 tablespoons brown sugar (optional)
- cilantro and rice for serving
This is maybe not the most appetizing picture, I know, but it is the yellow curry sauce! It's darker than most yellow curry's I've seen, but we also haven't added coconut cream yet.
Here we have all the ingredients we'll be using for this dish: chicken breast, carrots, onion, potatoes, yellow curry sauce and coconut cream. I've been told you can use coconut milk as well, but then the dish is not quite as sweet. I love sweet things so we're totally using coconut cream.
I've got the oil heating up and then we'll add the onions in!
I don't have a rice maker so we're using the stove top stuff. I apologize if this makes anyone cringe.
5 minutes with some boiling water and we have rice!
I felt like I really had to monitor the dish as it was simmering or else it would start boiling again. I don't have "the simmer skills" quite yet where I can just leave it be. Otherwise, this dish was relatively easy to make with the sauce already done! We used 10 red chilis for the sauce, and I think next time I'm going to try 15 because it wasn't spicy at all.
I'm really excited I can make this from home though! One day I'll gather the courage to try the "authentic" recipe that requires some hard to find ingredients. Until then, this is a tasty alternative!