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Yellow Curry Chicken (Thai Soup)

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“This is a recipe given to me from one of my friends from Thailand. It has always been a favorite of everyone who has tried it.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 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 12-2 tablespoons fish sauce
  • 1 dash salt
  • 2 tablespoons sugar
  • 1 tablespoon yellow curry powder (use less to not make it not as spicy)
  • 12 cup water (I just use a whole can of chicken broth) or 12 cup chicken broth (I just use a whole can of chicken broth)
  • 1 bay leaf

Directions

  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.

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