THAI YELLOW CHICKEN CURRY WITH POTATOES
Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.
Provided by Pinch of Yum
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
- Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
- Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.
Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg
CHICKEN CURRY AND POTATOES
This is the best curry chicken you will ever have. It is also very good with a side of basmati rice! This recipe comes from my Assyrian grandma! Hope you enjoy it.
Provided by sharon younan
Categories Main Dish Recipes Curries Chicken
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
- Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
- Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 29.7 g, Cholesterol 60.3 mg, Fat 39.3 g, Fiber 5.1 g, Protein 18.4 g, SaturatedFat 10.1 g, Sodium 85.2 mg, Sugar 2.4 g
THAI YELLOW CHICKEN CURRY
This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.
Provided by regancooks
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
- Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
- Stir fish sauce into chicken curry mixture just before serving.
Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g
CHICKEN CURRY WITH POTATOES
Provided by Tia Mowry
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
- For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
- Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.
THAI YELLOW CHICKEN CURRY WITH CARROTS AND POTATOES
Thai Yellow Curry recipe that is full of traditional Thai flavors, chicken, coconut milk, carrots and potatoes. A healthier and gluten-free dinner recipe for those busy weeknights!
Provided by London Brazil
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.)
- Process ingredients for 2-4 minutes, or until ingredients become a thick paste.
- Drizzle olive oil into a large pan over medium heat and add onions. Saute for 3-5 minutes.
- Add chicken and curry paste. Saute over medium heat for 3-5 more minutes, or until chicken is almost done cooking.
- Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.
- Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender.
- Serve yellow chicken curry over jasmine rice and enjoy!
Nutrition Facts : Calories 220 kcal, Carbohydrate 19 g, Protein 18 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 759 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
THAI YELLOW CURRY CHICKEN WITH VEGETABLES
Steps:
- Preheat oven to 375 F.
- Place all curry sauce ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
- Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock, and stir to combine.
- Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375 F for 45 minutes. Remove from oven, add tomatoes, cover, and return to oven for 15 to 20 more minutes.
- Remove from oven, and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes.
- Before serving, stir in the reserved coconut milk . Now taste test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock.
- Top with a handful of lightly chopped coriander, serve with Thai jasmine rice . Enjoy!
Nutrition Facts : Calories 881 kcal, Carbohydrate 66 g, Cholesterol 180 mg, Fiber 7 g, Protein 64 g, SaturatedFat 20 g, Sodium 1106 mg, Fat 42 g, ServingSize serves 3 to 4, UnsaturatedFat 18 g
THAI YELLOW CHICKEN CURRY WITH POTATOES AND TOMATOES
Make and share this Thai Yellow Chicken Curry With Potatoes and Tomatoes recipe from Food.com.
Provided by Tasberry
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.
- Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.
- Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.
- Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.
Nutrition Facts : Calories 884.1, Fat 60, SaturatedFat 30.1, Cholesterol 187.5, Sodium 1305.7, Carbohydrate 35.3, Fiber 4.6, Sugar 9.9, Protein 53.1
SPICY THAI YELLOW CURRY
This is a recipe for Spicy Thai Yellow Curry served over warm jasmine rice.TIP: if you can't find galangal, try using ginger.
Provided by Nadia Melkowits
Categories Meat
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Prepare your ingredients: Pre-cook the potatoes in a bowl covered with water in the microwave (don't cook them too done, since they will finish cooking with the main dish later).Cut boneless, chicken breast into thin strips. Wash and cut onions into cubes.Separate all the pieces.
- --.
- In a wok on medium heat add oil and curry paste. Add 1/3 of the coconut milk. Stir until it forms a thin gravy.
- Add chicken, galangal, lime leaves. Cook for about 5 minute.
- Turn the heat to high, add the rest of the coconut milk, potatoes and onions,fish sauce, sugar, and mix well. Set to boil for about 2 minutes.
Nutrition Facts : Calories 881.2, Fat 54.7, SaturatedFat 32.2, Cholesterol 106.7, Sodium 1082.2, Carbohydrate 58.3, Fiber 6.3, Sugar 10.8, Protein 43.7
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