Yellow Jungle Chicken Curry (Printable)
Tender chicken in fragrant yellow coconut curry with fresh vegetables and aromatic herbs
# What You'll Need:
→ Proteins
01 - 1.3 lbs boneless skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 1 large carrot, julienned
05 - 3.5 oz green beans, trimmed and halved
06 - 1 medium onion, thinly sliced
→ Aromatics & Herbs
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 2 stalks lemongrass, bruised and chopped
10 - 3 kaffir lime leaves
11 - 1 handful fresh cilantro, chopped for garnish
→ Curry Sauce
12 - 2 tbsp yellow curry paste
13 - 1.7 cups coconut milk
14 - 0.85 cup chicken stock
15 - 1 tbsp fish sauce
16 - 1 tbsp soy sauce or tamari
17 - 1 tsp brown sugar
18 - 1 tbsp vegetable oil
→ To Serve
19 - Steamed jasmine rice or rice noodles
20 - Fresh lime wedges
# Directions:
01 - Heat vegetable oil in a large wok or deep skillet over medium heat. Add sliced onions and sauté for 2 minutes until slightly softened.
02 - Add minced garlic, grated ginger, and chopped lemongrass to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in yellow curry paste and cook for 1 minute, allowing spices to release their aromatic oils and deepen in flavor.
04 - Add chicken pieces to the wok and sauté for 5 minutes until lightly browned on all sides, ensuring even searing for optimal flavor development.
05 - Pour in coconut milk and chicken stock, stirring to combine. Add fish sauce, soy sauce, brown sugar, and kaffir lime leaves. Mix thoroughly until incorporated.
06 - Bring curry to a gentle simmer. Add bell pepper, zucchini, carrot, and green beans. Simmer uncovered for 15-20 minutes until chicken is cooked through and vegetables are tender-crisp.
07 - Remove and discard lemongrass stalks and kaffir lime leaves. Taste the curry and adjust seasoning with additional fish sauce or sugar if needed.
08 - Serve curry immediately over steamed jasmine rice or rice noodles. Top generously with chopped fresh cilantro and accompany with lime wedges for squeezing.
# Expert Advice:
01 -
- The coconut milk creates this impossibly creamy sauce that clings to every piece of chicken and vegetable
- Once you master the curry paste blooming step, you will wonder why you ever bothered with takeout
02 -
- Blooming the curry paste in hot oil before adding liquid is what separates okay curry from restaurant quality curry
- Letting the curry simmer uncovered helps the sauce thicken and intensify in flavor
03 -
- Use a splash of coconut cream from the top of the can as a finishing drizzle for restaurant presentation
- Toasted crushed cashews sprinkled on top add this incredible crunch that takes the whole dish to another level