Thai Yellow Chicken Curry
This Thai Yellow Chicken Curry is creamy, savory and sweet, and filled with irresistible flavor. Made with the Blue Elephant Royal Thai Cuisine Yellow Curry Sauce, this dish comes together so quickly and easily.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack Blue Elephant Royal Thai Cuisine Yellow Curry Sauce
- 1 tb.1 Coconut Oil
- 1 small Onion
- 1 lb. Skinless Boneless Chicken Breast
- 1 tsp. Crushed Garlic
- 1 tsp. Crushed Ginger
- 1 bunch Bok Choy
- 1 tps. Salt
- 1 can Full-Fat Coconut Milk (14 oz.)
Instructions
- 1
Prepare your ingredients by slicing the onion into half-moons. Crush the garlic and ginger and set aside. Wash the bok choy and chop into large 2-inch chunks. Chop the chicken breast into 1-inch cubes.
- 2
Heat up the coconut oil in a large pot. Add the onions and sauté for a few minutes until softened. Add the garlic and ginger and sauté for 30 seconds before adding the chicken. Sauté over medium-high heat for about 5 minutes.
- 3
Add the bok choy and sauté for 5 more minutes.
- 4
Add the BlueElephant Royal Thai Cuisine Yellow Curry Sauce and mix in well. Add the canned coconut milk and cook over medium heat until the chicken is cooked through, about 10 minutes.
- 5
While the sauce is cooking, prepare your rice.Wash the jasmine rice until it runs clear. Add to a small pot along with water and the teaspoon of salt. Heat up until simmering. Lower the heat and cook covered until cooked through about 10 minutes.
- 6
Serve the Thai Yellow Chicken Curry over the rice. Garnish with cilantro.