Thai Yellow Curry Chicken

A mildly spicy and absolutely splendiferous curry. Deep rich flavors from the chicken and coconut. The spice of the yellow curry pairs perfectly with the sweetness of the coconut milk. Tastes like Thailand. Garnish with your preferred aromatic. (Thai basil is my preference.)

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 488 Calories

Ingredients

• 1 ⅓ cups water
• 1 (14 ounce) can coconut milk
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
• 2 tablespoons salted butter
• 5 cloves garlic, diced
• 2 tablespoons yellow curry paste
• 1 tablespoon chicken soup base (such as Better than Bouillon®)
• ½ cup lightly salted cashews
• 1 cup uncooked jasmine rice, rinsed and drained

Recipe Instructions

Step 1

Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.

Step 2

Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.

Step 3

Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.

Step 4

Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.

Step 5

Serve chicken curry over rice. Garnish with cashews just before serving.