Thai curries are in my top 5 favorite foods that I could't live without. Learning how to make it myself at home was a process of trial and error but there isn't a thing I'd change about this recipe. I use store bought curry paste to make it less labor intensive and time consuming but feel free to make your own curry paste - if you're at that level then you probably don't need this recipe lol.
Yellow curry is bright and comforting and bursting with flavor.
1 cup cooked basmati or jasmine rice (about 1/2 cup uncooked)
1 chicken breast, thinly sliced
1/2 cup light coconut milk
1-2 teaspoons curry paste
1 teaspoon minced ginger
1/2 lime, zest + juice
2 shallots, thinly sliced
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 can of light coconut milk
1 tablespoon yellow curry paste
1 tablespoon tomato paste
2 tablespoons mango chutney
1 1/2 cups chicken broth
1/2 can light coconut milk
1 teaspoon fish sauce
1/2 green bell pepper, julienned
1 jalapeño, thinly sliced
1 cup cauliflower florets (I used baby cauliflower)
fresh basil or cilantro
red pepper flakes
Mix the chicken marinade ingredients in a bowl or plastic bag. Add the thinly sliced chicken and let it sit for at least 30 minutes or all day.
Cook rice according to package instructions.
In a dutch oven or soup pot, heat a tablespoon of avocado oil over medium heat. Add in 1 shallot (save the other for later), garlic, and red pepper flakes. Cook until the shallot softens and the garlic is fragrant.
Add in your chicken and cover for two minutes. When the chicken is at least cooked fully on the outsides, add in curry paste and tomato paste then mix. Once the curry / tomato pastes are fully mixed in add in the mango chutney and mix.
Once the curry paste is fragrant, add in the chicken broth and fish sauce, stir. Add in 1/2 of a can of light coconut milk. If the coconut milk has separated into liquid and solid, you'll want to include both. Stir until the coconut milk is fully mixed in.
Add in your veggies (shallot, green bell pepper, jalapeño, cauliflower) and cover for 5 minutes over medium/low heat. If you want it thicker, simmer longer but wait until the final 5 minutes to add your veggies because you want them soft not mushy.
Separate curry into bowls and add rice! Top with fresh basil or cilantro, red pepper flakes, and a lime wedge.
Better than take out thai in my opinion and much more rewarding.