Our family loves to eat and make Thai food, pad thai to satay, and all types of curries. To be honest, our kids can only handle a pinch of spiciness, but they know Mom and Dad still like to eat the “knock-your-socks-off” spicy dishes. As we taste test the world’s cuisines at dinner, Thai food is one we all call a favorite.
I based this Thai Yellow Chicken Curry recipe on my favorite “fahn hup” (rice box) in Hong Kong. Right off, you’ll know this recipe is a mild curry with broth made of sweet coconut milk.
You can serve this as a soup over steamed white rice or as part of a larger Thai meal. We love the veggies and the creamy smooth broth on our rice.
Thai Yellow Chicken Curry
2-3 skinless chicken breasts, cubed
1-2 tablespoons oil
5-6 medium potatoes, peeled and chopped
1 cup water
5-6 carrots, peeled and chopped
1 large onion, chopped
1 can coconut milk
1 tablespoon yellow curry powder
1/2 cup soy sauce
In a rice cooker, start a batch of rice. Preheat a large wok or skillet. Add oil to coat. Stir fry chicken on a medium-low heat until no longer pink. Add potatoes and approximately 1 cup water, or enough to cover three-fourths of the potatoes and chicken. Cover and let boil up to 5 minutes, stirring occasionally, until potatoes have softened slightly. Add carrots and onions and stir. Continue to simmer on medium heat until onions become translucent. Add coconut milk and curry powder to the wok. Add soy sauce and stir. Reduce heat to low and simmer for up to 20 minutes or until vegetables are soft. The sauce will thicken as it simmers. For thinner sauce, increase the water or soy sauce. Serve immediately.
What’s your family’s favorite type of food?
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