Thai Yellow Curry Chicken
Description
Yellow curry paste and coconut milk lend deep, rich flavor to this Thai-inspired chicken curry dish that is sure to please.
Ingredients
•
2 tablespoons salted butter
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2 tablespoons yellow curry paste
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1 (14 ounce) can coconut milk
•
2 tablespoons olive oil
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1 large yellow onion, sliced
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5 cloves garlic, diced
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1 pound skinless, boneless chicken breast, cut into 1-inch cubes
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1 tablespoon chicken soup base (such as Better than Bouillon®)
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1/2 cup lightly salted cashews
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1 1/3 cups water
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1 cup uncooked jasmine rice, rinsed and drained
Directions
1
Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
2
Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
3
Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
4
Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
5
Serve chicken curry over rice. Garnish with cashews just before serving.