Yellow Curry Chicken

Do you ever get a hankering for a certain flavor or dish? Tonight, I really wanted a robust yellow curry but did not feel like going out. So… I made it for myself. I increased the variety of vegetables and flavors with two types of peppers, pickled galangal and ginger, and sambal. I paired it with jasmine rice, but I bet it would work just as well with thin rice noodles. The results were delicious, if I say so myself. This dish really satisfied my ‘hankering’ for yellow curry. I can’t wait until I get that hankering again!

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Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 1

Ingredients

8 oz chicken breast, cut into ¾ to 1 inch chunks
1 stalk celery, sliced diagonally
1 carrot, sliced diagonally
½ onion, sliced
½ red pepper, julienned
½ green pepper, julienned
2 cloves garlic, minced
2 tsp pickled ginger, diced (or fresh grated if available)
2 tsp pickled galangal, diced (optional)
2 tsp sambal
1 tsp shichimi togarishi (optional)
2 tbsp yellow curry paste
1 cup coconut cream
2 tsp fish sauce
1½ tbsp thai basil leaves, divided
1 tbsp peanut oil
cilantro for garnish (optional)
lime wedge (optional)

Instructions

Place the chicken breast pieces into a medium bowl and toss with the fish sauce.
Allow the chicken to rest for at least 10 minutes.
In a large skillet or wok over medium high heat, add the peanut oil.
When the oil is shimmering, add the chicken avoiding the eventual spattering.
If desired, sprinkle the togarishi on the chicken.
Stir fry the chicken until the pink color is lost, approximately 3 - 4 minutes.
Add the celery and carrots next and stir fry for a minute or two.
Add the onion and peppers, stir fry them for another minute or two.
Add the garlic, ginger, galangal, and sambal, stir frying for a minute or until fragrant.
Add the yellow curry paste and stir fry to distribute.
Add the coconut cream and gently stir to mix with the yellow curry paste.
Heat until lightly boiling, then reduce the heat to medium-low.
Add the ½ of the basil and stir to distribute.
Serve over jasmine rice or rice noodles.
Garnish with remaining thai basil, cilantro, and lime wedges (as desired).

Notes

I cut the chicken first with one cutting board and knife, added the fish sauce and finished the rest of the vegetable prep while it rested with a different knife and cutting board.

Place the chicken breast pieces into a medium bowl and toss with the fish sauce. Allow the chicken to rest for at least 10 minutes. In a large skillet or wok over medium high heat, add the peanut oil. When the oil is shimmering, add the chicken avoiding the eventual spattering.

Stir fry the chicken until the pink color is lost, approximately 3 – 4 minutes. Add the celery and carrots next and stir fry for a minute or two.

Add the onion and peppers, stir fry them for another minute or two.

Add the garlic, ginger, galangal, and sambal, stir frying for a minute or until fragrant.

Add the yellow curry paste and stir fry to distribute. Add the coconut cream and gently stir to mix with the yellow curry paste. Heat until lightly boiling, then reduce the heat to medium-low.

Add the 1/2 of the basil and stir to distribute. Serve over jasmine rice or rice noodles. Garnish with remaining thai basil, cilantro, and lime wedges (as desired).

Enjoy!

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2 COMMENTS

Paulwright828 | 13th Feb 17

MMMMM!!! Sounds yummy and looks great
- Kent | 13th Feb 17
  
  Thanks Paul! It is tasty and I think it is super easy too. Give it a try and let me know what you think!