Recipe by regancooks
"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."
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Thai yellow curry paste (such as Mae Ploy®)
cooked skinless, boneless chicken breast, cut into bite-size pieces
2 (14 ounce) cans
yellow onion, chopped
red potatoes, cut into cubes, or as needed
red Thai chile peppers, chopped with seeds, or more to taste
Loved it! Thank you. Just left out the peppers when I made it.
Flavor was OK, but the sauce was incredibly thin. Not sure what went wrong, but this was a big miss for me.
Fabulous! This recipe is easy and fast. After making it several times, I use less coconut milk because I like a stronger curry flavor. Delicious.
Very good , I always make adjustments . I love veggies so I added sliced carrots and sliced yellow squash and sliced zucchini .
I didn't have the curry paste so instead i used the curry powder. I also added minced garlic and minced ginger for a stronger smell and taste. For the broth I dissolved a Tbsp of Knorr tomato bouillon with chicken flavor. This recipe is very easy to prepare and tastes amazing. Thank you for sharing!
Loved this recipe! Super easy. I added a bit more curry paste with the 2 cans of coconut milk to get more flavor. The store near my house only had red curry paste but still turned out great. I added sliced bell peppers and pineapple chunks as well as salt.
Excellent! In addition to the above recipe, I added shrimp, green bean, bamboo, corn, small peas and carrot. I adjust the spice using Red Chili powder. I like it better when it is just one can of coconut milk.
Very good! I've made this with shrimp, chicken or tofu. Also, I've used it with red, green and yellow curry paste. I normally subtract the chicken broth. It always turns out great. My family loves it! Tonight I'll try Tilapia.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Yellow Chicken Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 324
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