Easy Thai Yellow Curry Recipe
 
Prep time
Cook time
Total time
 
This curry is packed with flavors and comes together in no time at all. Perfect easy week night cooking.
Serves: 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 3 tablespoons curry paste
  • 2 cans full fat coconut milk
  • 1 cup shredded cooked chicken (*option in instructions for uncooked chicken)
  • ½ butternut squash, roasted peeled and cut into cubes (*option in instructions for uncooked squash)
  • 3 tablespoons canned green chiles
  • 2 tablespoons lime juice
  • Minced basil
  • Basamati or Jasmine Rice (I use brown jasmine rice)
  • Optional: kaffir lime leaves, curry leaves, fresh ginger root, galangal root, onions, thai peppers, green beans, bell peppers, etc.
Instructions
  1. Heat olive oil over medium heat until shimmering. Add curry paste and break up paste so it cooks evenly. Cook stirring frequently for 2-3 minutes until it is aromatic and the oil has absorbed.
  2. Add coconut milk and whisk to incorporate the curry paste.
  3. *If chicken or butternut squash are uncooked or you wish to add any additional raw vegetables add them now and allow to cook in curry sauce until they are cooked through.
  4. Cook sauce down over medium heat, stirring occasionally for 15-20 minutes to allow flavors to meld.
  5. Add cooked chicken, butternut squash, canned green chiles and lime juice. Simmer for 5 minutes until ingredients are warmed through.
  6. Serve with rice and top with plenty of fresh basil.
Notes
Rice should be started as soon as possible when prepping. Brown rice can take 30-45 minutes to cook.
Recipe by The Adventure Bite at http://theadventurebite.com/easy-thai-yellow-curry-recipe/