Yellow Chicken Curry

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Yellow Chicken Curry: A Flavorful Journey to Southeast Asia

Embark on a culinary adventure with Yellow Chicken Curry, a beloved dish that encapsulates the vibrant flavors of Southeast Asia. This creamy and aromatic curry is a symphony of tender chicken, fragrant spices, and the subtle sweetness of coconut milk. More than just a meal, it’s an experience that will transport your taste buds to bustling street food markets and sun-kissed beaches.

The beauty of Yellow Chicken Curry lies in its versatility. While chicken is the star, this dish welcomes a medley of vegetables like potatoes, carrots, and bell peppers, adding textures and nutritional value. The curry paste, a blend of turmeric, lemongrass, ginger, garlic, and chili peppers, is the heart and soul, infusing every bite with warmth and complexity.

What sets Yellow Chicken Curry apart is its mellow heat and creamy richness. Coconut milk, a staple in Southeast Asian cuisine, adds a velvety smooth texture and a delicate sweetness that balances the spices perfectly. This makes it a great option for those who prefer milder curries, while still offering a satisfying and flavorful experience.

Whether you’re a seasoned curry connoisseur or a curious beginner, Yellow Chicken Curry is a must-try. It’s a comforting and satisfying dish that’s perfect for a weeknight dinner or a special occasion. Pair it with steamed rice for a classic combination, or get creative and serve it with naan bread or noodles. No matter how you choose to enjoy it, Yellow Chicken Curry is sure to become a new favorite in your culinary repertoire. Its alluring aroma and delightful taste make it an unforgettable culinary masterpiece.

Ingredients

3 tablespoons coconut oil or olive oil1 onion, finely chopped1 1/2 kilo chicken breast, diced3 cloves garlic or 1 tbsp minced garlic2 teaspoons ginger2 teaspoons ground coriander2 cans coconut milkcarrots1 Red capsicum thinly sliced1 Thai yellow curry paste jar or to taste (I used 2 tbsp because i didnt want it too hot)Salt to tasteGround black pepper to taste1/2 lime2 tbsp coriander

Instructions

In a skillet, add 2 tbsp of coconut oil, Add the chicken and cook until chicken done.Remove chicken and st aside.In the same skillet add 1 tblsp coconut oil and add onion, sauté over medium-high heat until the onion begins to soften.Add the garlic, ginger, ground coriander, and cook for about 1 minute, or until fragrant; stir frequently. Add carrots and capsicum and mix everything together. Cook for few minutes.Add Thai curry paste i added 3 tbsp but you can add the whole jar if you wish. Mix everything together than add the coconut milk, salt, pepper, and stir to combine.Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes. Add the lime juice, fresh coriander, and stir to combine. Taste and optionally add additional curry paste, salt, pepper to taste.Serve over rice. Enjoy.Note: Please be careful when you add the curry paste its very chilli so start with one spoon than adjust the taste at the end.