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Thai Yellow Curry Chicken
Thai Yellow Curry Chicken
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Thai-inspired chicken curry with yellow curry paste and creamy coconut milk for a flavorful and satisfying dish.
Ingredients:
  • 2 tablespoons salted butter
  • 2 tablespoons yellow curry paste
  • 1 (14 ounce) can coconut milk
  • 1 large yellow onion, sliced
  • 5 cloves garlic, diced
  • 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
  • 1 tablespoon chicken soup base (such as Better than Bouillon®)
  • 0.5 cup lightly salted cashews
  • 1.3333333730698 cups water
  • 1 cup uncooked jasmine rice, rinsed and drained
Instructions:
  • Melt butter in a large skillet over low heat until gently bubbling. Add curry paste and cook, stirring, for 2 to 3 minutes. Pour in coconut milk and bring to a simmer.
  • In a skillet over medium heat, warm olive oil. Add onion and garlic, saute until onion softens and turns translucent, about 5 minutes. Then, add chicken and chicken base, cook for 4 to 5 minutes.
  • Add the chicken mixture to the fragrant coconut-curry sauce. Cover and gently simmer for 30 minutes, stirring occasionally.
  • In a saucepan, let water and rice mingle. Bring them to a gentle boil while covered. Lower the heat and simmer until the water is fully absorbed, around 9 minutes. Turn the heat off, keep the lid on, and allow the rice to rest for 10 to 15 minutes. Remove the lid and fluff the rice with a fork.
  • Ladle the fragrant chicken curry over a bed of fluffy rice and sprinkle with crunchy cashews right before serving.

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