Spicy Thai Yellow Curry Recipe

Name: Spicy Thai Yellow Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg boneless chicken breast (you could also use pork); 2 large potatoes, peeled and cut into 5cm cubes, pre-cooked; 2 tablespoons oil; 2 tablespoons red curry paste; 1 (415 ml) can coconut milk; 2 tablespoons fish sauce; 1 1/2 tablespoons sugar; 3 slices galangal; 5 kaffir lime leaves; 1 large onion; Tip; serve over warm rice (Basmati or Jasmine is best)

Servings: persons

1/2 kg boneless chicken breast (you could also use pork)
2 large potatoes, peeled and cut into 5cm cubes, pre-cooked
2 tablespoons oil
2 tablespoons red curry paste
1 (415 ml) can coconut milk
2 tablespoons fish sauce
1 1/2 tablespoons sugar
3 slices galangal
5 kaffir lime leaves
1 large onion
Tip
serve over warm rice (Basmati or Jasmine is best)

1
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.
2
--.
3
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.
4
Add chicken, galangal, lime leaves. Cook for about 5 minute.
5
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.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 kg boneless chicken breast (you could also use pork), 2 large potatoes, peeled and cut into 5cm cubes, pre-cooked, 2 tablespoons oil, 2 tablespoons red curry paste, and more.

Yes, Spicy Thai Yellow Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Thai Yellow Curry

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