Thai Yellow Curry with Chicken and Vegetables - FineCooking.com

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Thai Yellow Curry with Chicken and Vegetables

By MichelleTice, member

Posted: February 17th, 2012

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles.

more about:

1 13.5- to 14-oz. can coconut milk
1/4 cup yellow curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
1 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
1 cup diced bell peppers (red, orange, or yellow)
1 cup bite-size green bean pieces
1 cup sliced onions (1/2-inch-thick slices)
3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish
lime wedges, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the chicken, green beans, onions, lemongrass pieces, and whole lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and continue to simmer until everything is tender and cooked through, about 3 minutes more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces and whole lime leaves or tell your guests to eat around them. Garnish with the basil and lime wedges.

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