Yellow Curry Chicken (Thai Soup) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a recipe given to me from one of my friends from Thailand. It has always been a favorite of everyone who has tried it. Ingredients:
1 lb about 4 boneless chicken breast half |
2 -3 cups assorted fresh vegetables (mushrooms, aparagus, onions, zucchini) |
2 potatoes, peeled and cut into bite size pieces, pre-cooked |
2 carrots, cut into bite size pieces, pre-cooked |
1/2 cup frozen peas (optional) |
1 -2 tablespoon vegetable oil (can be canola or olive) |
1 tablespoon red curry paste |
1 (14 ounce) can coconut milk |
1 1/2-2 tablespoons fish sauce |
1 dash salt |
2 tablespoons sugar |
1 tablespoon yellow curry powder (use less to not make it not as spicy) |
1/2 cup water (i just use a whole can of chicken broth) or 1/2 cup chicken broth (i just use a whole can of chicken broth) |
1 bay leaf |
Directions:
1. Pre-cook the potatoes and carrots. Don’t cook them too done, since they will simmer with the main dish later.
2. Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.
3. In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 – 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion).
4. Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
5. Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes.
6. Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 – 7 more minutes.
7. Serve with rice (Basmati or Jasmine is best).
8. **you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.
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