Chicken Yellow Thai Curry
https://foodloversmarket.co.za/recipes/chicken-yellow-thai-curry/
Winter curry is an absolute must! This tantalizing Chicken Yellow Thai Curry will keep you warm with its harmonious blend of tender chicken and fresh vegetables cooked in delicious Thai spices. Your family is guaranteed to come back for more.
Serves
7Prep Time
15 minutesCooking Time
45 minutesIngredients
For the Curry:
- 30 ml (2 Tbsp) You First Coconut Oil
- 1 onion, finely chopped
- 2 chicken fillets, cut into bite size cubes
- 60 ml (1/4 cup/100g) yellow curry paste
- 800 ml (2 cans) Food Lover’s Coconut Milk
- 250 ml (1 cup) chicken stock
- 3 large potatoes, peeled and cubed
- 4 large carrots, peeled and sliced
- 500 ml (2 cups) baby spinach
- 2.5 ml (1/2 tsp) fish sauce
To serve:
- Jasmine rice, cooked
- Fresh lime wedges
- Fresh coriander, roughly chopped
Directions
For the Curry:
- In a large pot, melt the coconut oil over medium heat and sauté the onions until translucent. Add the cubed chicken fillets and cook for about 6 – 8 minutes, stirring often to get even cooking.
- Add the yellow curry paste and sauté for a minute before adding the coconut milk and chicken stock. Stir well, then add the potatoes. Turn the heat down to a simmer and cover until the potatoes are half cooked. Add the carrots and cook until both the potatoes and carrots are soft.
- Lastly add the baby spinach and fish sauce and stir well. Cook for another minute or two until the spinach is wilted.
To serve:
-
Spoon the curry on a bed of jasmine rice and top with fresh lime and coriander. Enjoy!
