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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We have a Thai restaurant in town that makes the best yellow curry. I found they buy their curry paste at a local Asian market and that was the key to this recipe. A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out. I serve with Naan flat bread to scoop it up with. Ingredients:
1 lb boneless skinless chicken breast, cut into pieces |
2 (13 1/2 ounce) cans coconut milk |
4 tablespoons yellow curry paste (you will need to add this a teaspoon at a time till you get the flavor you'd like. for mild use only) |
1/2 cup bamboo shoot (drained) |
1 cup frozen peas |
1 cup pineapple (drained, i like more) |
1/2 cup chopped carrot (i leave these out, personal pref) |
1 cup water |
5 -8 basil leaves |
chopped cashews (to garnish) |
4 -6 cups steamed jasmine rice |
Directions:
1. In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
2. Then add other can of milk and heat till boiling.
3. Add the meat and continue to cook.
4. When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
5. Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
6. Serve over rice, and garnish with chopped cashews if you desire.
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