Yellow Curry Chicken
Fragrant Thai yellow curry with tender chicken and creamy coconut milk, ready in under 30 minutes. Served over steamed jasmine rice with a squeeze of fresh lime.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 2 tablespoons yellow curry paste
- 1 can (13.5 oz) coconut milk (full-fat)
- ¾ pound chicken breast, boneless and skinless
- ½ tablespoon fish sauce
- ½ whole lime
- 1 whole bell pepper (any color)
- ½ whole yellow onion
- 8 leaves fresh basil leaves (Thai or sweet)
Instructions
- 1
Place the chicken breast on a cutting board and slice it lengthwise (from one end to the other) into 3 long strips, then cut each strip crosswise into 1-inch chunks, like cutting bread into cubes.
- 2
Cut the onion in half from root to tip, place the flat side down, then slice lengthwise into thin vertical strips about 1/4-inch wide, like cutting an apple into wedges.
- 3
Cut the bell pepper lengthwise in half, remove the white seeds and stem, then slice each half crosswise into 1-inch-wide strips.
- 4
Cut the lime in half and place one half on a small plate — you will squeeze it at the end.
- 5
Heat a large skillet (10-inch) over medium heat until a few drops of water sizzle and evaporate in 1-2 seconds, about 90 seconds.
- 6
Pour 1 tablespoon of coconut milk from the can into the hot skillet, then add the 2 tablespoons of yellow curry paste and stir constantly for 30 seconds until it smells strongly fragrant and the paste starts to deepen in color.
- 7
Add all the chicken chunks to the skillet and stir with a wooden spoon every 30 seconds for 5 minutes, until the outside of each piece turns opaque (not translucent) and no longer looks raw.
- 8
Pour the remaining coconut milk from the can into the skillet, tilting the can to get every drop, and stir well so the curry paste mixes throughout.
- 9
Add the onion and bell pepper strips to the skillet and stir every 30 seconds for 4 minutes, until the vegetables are soft when you poke them with a fork but still hold their shape.
- 10
Pour in the 0.5 tablespoon of fish sauce and stir for 20 seconds until the sauce looks uniform and smells savory and complex.
- 11
Squeeze the lime half over the curry so the juice lands directly in the skillet, then stir once to combine, about 10 seconds.
- 12
Tear the fresh basil leaves by hand into bite-sized pieces and scatter them across the top of the curry.
- 13
Spoon the curry into two bowls, making sure each bowl gets chicken, vegetables, and sauce equally, and serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- 10-inch skillet with lid
- wooden spoon
- small plate
- fork
- two serving bowls
- measuring spoons
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