spicy chicken yellow curry
My husband and I love spicy food, I always add 1 tablespoon of chili oil. Serve immediately on top of warm rice.
prep time
cook time
method
Stove Top
yield
Ingredients
- 4 - boneless skinless chicken thigh, cut into bite size
- 4 small yukon gold potatoes, peeled and cubed
- 2 - carrots, cubed
- 1 can cut baby corn
- 1 can coconut milk
- 3 tablespoons yellow curry paste
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 2 tablespoons peanut oil
- 1 teaspoon chili oil, or more if you like spicy food
- ½ teaspoon turmeric powder (optional, if you want the food looks more yellow)
- - basil leaves for garnish
- 1 cup water
How To Make spicy chicken yellow curry
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Step 1In a medium cooking pot, heat peanut oil over medium heat. Add yellow curry paste, stir until fragrant about 3-5 minutes.
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Step 2Add coconut milk, whisk until the curry paste dissolved. Add chicken, cook about 5 minutes. Season with salt, sugar, fish sauce and chili oil. Add turmeric powder if the broth is not yellow enough (optional).
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Step 3Add carrots, potatoes, baby corn and water, let them cook about 10-15 minutes
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Step 4Serve over warm rice, garnish with chopped basil.
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