SPICY THAI YELLOW CURRY

Spicy Thai Yellow Curry image

This is a recipe for Spicy Thai Yellow Curry served over warm jasmine rice.TIP: if you can't find galangal, try using ginger.

Provided by Nadia Melkowits

Categories Meat

Time 30m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1/2 kg boneless chicken breast (you could also use pork)
2 large potatoes, peeled and cut into 5cm cubes, pre-cooked
2 tablespoons oil
2 tablespoons red curry paste
1 (415 ml) can coconut milk
2 tablespoons fish sauce
1 1/2 tablespoons sugar
3 slices galangal
5 kaffir lime leaves
1 large onion
serve over warm rice (Basmati or Jasmine is best)

Steps:

Prepare your ingredients: Pre-cook the potatoes in a bowl covered with water in the microwave (don't cook them too done, since they will finish cooking with the main dish later).Cut boneless, chicken breast into thin strips. Wash and cut onions into cubes.Separate all the pieces.
--.
In a wok on medium heat add oil and curry paste. Add 1/3 of the coconut milk. Stir until it forms a thin gravy.
Add chicken, galangal, lime leaves. Cook for about 5 minute.
Turn the heat to high, add the rest of the coconut milk, potatoes and onions,fish sauce, sugar, and mix well. Set to boil for about 2 minutes.

Nutrition Facts : Calories 881.2, Fat 54.7, SaturatedFat 32.2, Cholesterol 106.7, Sodium 1082.2, Carbohydrate 58.3, Fiber 6.3, Sugar 10.8, Protein 43.7