Yellow Curry Chicken (Thai Soup) Recipe

Name: Yellow Curry Chicken (Thai Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

585

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 14 ingredients. The key ingredients include: 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, and more.

Yes, Yellow Curry Chicken (Thai Soup) falls under the Soups & Stews 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.

Yellow Curry Chicken (Thai Soup)

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