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Yellow Curry Recipe

Inspired by Exotic Thai

Time45m

Serves4

Make Yellow Curry Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

2 cups Coconut milk

3 tablespoons Yellow curry paste

1 pound Chicken breast, diced

1 cup Bell pepper, sliced

1 cup Carrot, sliced

1 cup Zucchini, sliced

1 medium Onion, chopped

3 cloves Garlic, minced

1 tablespoon Ginger, minced

2 tablespoons Tuscany sunflower oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

0 to taste Fresh basil, for garnish

Optional Ingredients

1 whole Lime, for serving

2 cups Steamed jasmine rice

Method

Preparation

1

Prepare the Ingredients

Chop the chicken into bite-sized pieces, slice the bell pepper, carrot, and zucchini, and chop the onion. Mince the garlic and ginger.

Cooking

2

Cook the Aromatics

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

3

Add Chicken

Add the diced chicken breast to the pot. Season with salt and black pepper. Cook for about 5-7 minutes until the chicken is cooked through and no longer pink.

4

Incorporate Curry Paste

Stir in the yellow curry paste, mixing it thoroughly with the chicken and aromatics. Cook for another 2 minutes to enhance the flavors.

5

Add Coconut Milk and Vegetables

Pour in the coconut milk and add the sliced bell pepper, carrot, and zucchini. Stir to combine and bring the mixture to a gentle simmer.

6

Simmer the Curry

Allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors are well blended.

7

Serve

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil and alongside lime wedges and steamed jasmine rice if desired.