I’d never tried Thai yellow curry before making it myself, but let me tell you: it’s absolutely delicious! It’s the most mild and sweet of the curries I’ve made, but it’s definitely not lacking in flavor. If you haven’t tried curry because of the heat, I recommend starting with this one.
If you have never made Thai curry, go to the Asian store or Amazon first to get the best curry paste. I strongly recommend the Mae Ploy brand.
Bake, peel, cut in cubes, and set aside:
Also at this point, cook enough rice for 6-8 servings. I make mine in the Instant Pot: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes, and quick release.
1 lb. chicken breast (bite-sized chunks)
4 carrots (slices)
1 medium onion (chopped)
Cook the onions and carrots for a few minutes in a nonstick pan/wok. Add and bring to a low boil:
1 can coconut milk
2 T. yellow curry paste (Mae Ploy brand)
Stir until the paste has dissolved. Add the following and stir:
the cut chicken breast
4 T. brown sugar or coconut sugar
3 T. fish sauce
1/2 t. lime juice
1 more can of coconut milk
When the chicken is cooked through, add and heat:
Serve with rice. (One serving includes 1 c. of cooked rice.)
Find more heavenly, international dishes here.