Thai•comfort
Yellow Curry
Thai Yellow Curry – creamy yellow curry recipe loaded with chicken, zucchini and bell peppers. So easy and much better than takeouts.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 1 1/2 tablespoons yellow curry paste
- 8 oz (230g) boneless and skinless chicken breast (cut into bite-sized pieces)
- 1/3 cup bamboo shoots
- 1/2 small zucchini (cut into rounds)
- 1/2 small red bell pepper (cut into pieces)
- 1/3 cup coconut milk
- 3/4 cup water
- 1 teaspoon fish sauce
- 2 teaspoons sugar
Instructions
- 1
Heat the oil in a small pot over medium heat. Add the yellow curry paste. Once you smell the aroma from the curry paste, add the chicken, bamboo shoots, zucchini, and bell peppers to the pot. Stir to combine well with the curry paste.
- 2
Add the coconut milk and water, then cover the pot with its lid. Let it cook for about 3 minutes or until all the ingredients are cooked through. Add the fish sauce and sugar, and stir to mix well with the curry. Turn off the heat and serve the curry immediately with steamed jasmine rice.