Chicken with Yellow Curry Sauce

Ingredients:

serves 4

for the spice paste

  • 6 tbsp. Thai yellow curry paste
  • 1/4 pint / 150 ml / 2/3 cup plain yogurt
  • 14 fl oz / 400 ml / 1-3/4 cups water
  • handful of fresh cilantro, chopped
  • handful of fresh Thai basil leaves, shredded
for the stir-fry
  • 2 tbsp. vegetable or peanut oil
  • 2 onions, cut into thin wedges
  • 2 garlic cloves, chopped finely
  • 2 skinless, boneless chicken breasts, cut into strips
  • 6 oz / 175 g baby corn, halved lengthwise
to garnish
  •  chopped fresh cilantro
  • shredded fresh basil



( Cooking Measurement Chart )


Procedures:

To make the spice paste, stir-fry the yellow curry paste in a wok for 2-3 minutes, then stir in the yogurt, water, and herbs. Bring to a boil, then let simmer for 2-3 minutes.

Meanwhile, heat the oil in a wok and stir-fry the onions and garlic for 2-3 minutes. Add the chicken and corn and stir-fry for 3-4 minutes, until the meat and corn are tender.

Stir in the spice paste and bring to a boil. Let simmer for 2-3 minutes, until heated through. Serve immediately, garnished with extra herbs if desired.

Check Out More

How to Make Thai Curry



Have You Tried These Other Thai Curry Paste?

Gaeng Ped Gai Heb Fang (Chicken and Straw Mushroom Curry)

By the look of this dish, the Chicken and Straw Mushroom Curry dish, I can’t wait to grab the bowl of steamed jasmine rice (khao rice) and start eating with it. I notice that the coconut flavor is enhanced by adding half the coconut milk towards the end of the […][...]

Thai Beef Curry with Coconut Milk

I served this Thai beef curry to my family during our dinner and it makes me wonder how did I cook this dish because it was really good. To tell you the truth, I’m just an average cook and maybe I was lucky with this one. I’ll try it again […][...]

Leave A Comment...

*