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.
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 .
Flavor was OK, but the sauce was incredibly thin. Not sure what went wrong, but this was a big miss for me.
* 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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