Best Yellow Curry Chicken Thai Soup Recipes

THAI YELLOW CHICKEN CURRY

Thai Yellow Chicken Curry image

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Provided by regancooks

Categories World Cuisine Recipes Asian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans coconut milk
1 cup chicken stock
1 yellow onion, chopped
3 small red potatoes, cut into cubes, or as needed
3 red Thai chile peppers, chopped with seeds, or more to taste
1 teaspoon fish sauce

Steps:

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
Stir fish sauce into chicken curry mixture just before serving.

Nutrition Facts : Calories 501 calories, Carbohydrate 22.2 g, Cholesterol 57.8 mg, Fat 36.1 g, Fiber 3.6 g, Protein 25.8 g, SaturatedFat 26.6 g, Sodium 470.5 mg, Sugar 3.6 g

YELLOW CURRY CHICKEN (THAI SOUP)

Yellow Curry Chicken (Thai Soup) image

This is a recipe given to me from one of my friends from Thailand. It has always been a favorite of everyone who has tried it.

Provided by ChezNicolette

Categories Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb about 4 boneless chicken breast half
2 -3 cups assorted fresh vegetables (mushrooms, aparagus, onions, zucchini)
2 potatoes, peeled and cut into bite size pieces, pre-cooked
2 carrots, cut into bite size pieces, pre-cooked
1/2 cup frozen peas (optional)
1 -2 tablespoon vegetable oil (can be canola or olive)
1 tablespoon red curry paste
1 (14 ounce) can coconut milk
1 1/2-2 tablespoons fish sauce
1 dash salt
2 tablespoons sugar
1 tablespoon yellow curry powder (use less to not make it not as spicy)
1/2 cup water (I just use a whole can of chicken broth) or 1/2 cup chicken broth (I just use a whole can of chicken broth)
1 bay leaf

Steps:

Pre-cook the potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later.
Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.
In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 - 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion).
Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes.
Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 - 7 more minutes.
Serve with rice (Basmati or Jasmine is best).
**you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.

Nutrition Facts : Calories 499.9, Fat 19.7, SaturatedFat 12.7, Cholesterol 63.6, Sodium 477.2, Carbohydrate 56.1, Fiber 2.6, Sugar 41.5, Protein 25.3