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- Sep 12, 2004
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Thai yellow curry
Ingredients
Chicken breast
1 can full fat coconut milk
1 can chicken broth
2 tbl fish sauce
Juice of 3 limes
2 tbl brown sugar
2 tbl yellow curry paste
2diced cloves garlic
1 bunch green onion
1 bunch asparagus
Mushrooms (I used king lobster)
1 red onion sliced
Slice the chicken thinly and set aside
Pour half the can of count milk in a large pot heated to med high and cook until reduce by about half and the fat splits from the milk. Add in the curry paste and stir until mixed. Add in the chicken and sauté for about two minutes. Toss in the onion and garlic and continue to sauté for another minute.
Add in the chicken broth and stir and reduce heat to medium low. Add in all the rest of the ingredients and simmer until asparagus is tender and done. Add the other half can coconut milk and let it come together and it’s done. Top with fresh cilantro and green onion and serve over rice or rice noodles
Ingredients
Chicken breast
1 can full fat coconut milk
1 can chicken broth
2 tbl fish sauce
Juice of 3 limes
2 tbl brown sugar
2 tbl yellow curry paste
2diced cloves garlic
1 bunch green onion
1 bunch asparagus
Mushrooms (I used king lobster)
1 red onion sliced
Slice the chicken thinly and set aside
Pour half the can of count milk in a large pot heated to med high and cook until reduce by about half and the fat splits from the milk. Add in the curry paste and stir until mixed. Add in the chicken and sauté for about two minutes. Toss in the onion and garlic and continue to sauté for another minute.
Add in the chicken broth and stir and reduce heat to medium low. Add in all the rest of the ingredients and simmer until asparagus is tender and done. Add the other half can coconut milk and let it come together and it’s done. Top with fresh cilantro and green onion and serve over rice or rice noodles
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