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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thai Yellow Curry Chicken Recipe

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This recipe for Thai Yellow Curry Chicken is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 tsp Yellow Curry Paste
2 C Coconut Milk
4 med White Potatoes, bite size pieces
1 lb Chicken Breast, strips or bite size pieces
1/2 C chopped Onion
1/2 C Bamboo Shoots
3/4 to 1 C Water
Directions:
Directions:
In a large nonstick wok or 5 qt stock pot, stir fry the paste with 1 C of coconut milk then add the other C of coconut milk and heat until boiling. Add the chicken and cook until the meat is done. Add potatoes, onion, bamboo shoots and water. Cook until potatoes soften. Serve over Basmati rice, delicious!
Number Of Servings:
Number Of Servings:
3
Personal Notes:
Personal Notes:
If you prefer, you may use beef, pork or shrimp as an alternative meat to enjoy this dish. If you like your Thai food hot and spicy, double the amount of yellow curry paste.

 

 

 

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