Cooked - Thai Yellow Chicken Curry

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert 🔄

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your cooked log.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

💪 Nutrition 🖨️ pdf

Thai Yellow Chicken Curry

https://pinchofyum.com/thai-yellow-chicken-curry-with-potatoes

Scan to open on your phone

Tip: click step to get into cook mode

6.0

1 tablespoon coconut oil

Half a yellow onion, sliced thinly

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

¼ cup yellow curry paste

½ teaspoon ground turmeric

1 teaspoon yellow curry powder

2 small-medium yukon potatoes, cut into bite-sized pieces

2 carrots, cut into bite sized pieces

One 14-ounce can unsweetened coconut cream or coconut milk (see notes)

½ – 1 cup water or broth

A heavy pinch of salt

2 teaspoons fish sauce (optional)

2 tablespoons brown sugar (optional)

¼ cup chopped cilantro for serving

2 cups uncooked jasmine rice

Select all/reset

Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken, curry paste turmeric, and curry powder; saute for 3-5 minutes. Add the potatoes and carrots, then stir to coat with the curry paste.
Add the coconut cream and ½ cup water or broth to the pot. Season with salt. Simmer for 20-30 minutes or until the potatoes are fully cooked, adding more liquid depending on the consistency you want for the sauce. While the chicken and potatoes cook, cook rice according to package directions.
Stir in the fish sauce and brown sugar to really take it up a notch. Add until it tastes amazing. Seriously – so good. Serve over rice.

Created 22 weeks ago

Loading...

Privacy Policy Cookie Policy Terms of Service