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CHICKEN YELLOW CURRY (Mild Spicy)

Ingredients:

  • 1 red chili
  • 6 cherry tomatoes
  • 2 citronella sticks
  • 8 kafir lime leaves
  • 1 bunch of coriander
  • 4 Asian spring onions
  • 6 slices of fresh ginger
  • 400 grams of coconut milk
  • 50 grams of fried peanuts
  • 500 grams of chicken breast
  • 200 grams julienned sweet onion
  • 100 grams of yellow curry paste
  • 200 grams of basmati or jasmine rice
  • 150 grams of carrot in thin slices
  • 150 grams of zucchini in half slices
  • 20 milliliters of sesame oil or light olive oil

Preparation:

  1. Start by heating the sesame oil or mild olive oil over medium heat in a wok or deep frying pan.
  2. They add the yellow curry paste and fry the curry paste well to release all its aromas
  3. Then add 50 milliliters of coconut milk and continue to fry the yellow curry paste until all the ingredients are well mixed. You will see that the coconut oil is separated from the cream. Note: Although it may seem that it is cut, it is how it has to be
  4. Now cut the chicken breast into cubes
  5. Add the chicken to the wok and stir so that it is well impregnated with the yellow curry paste and the meat is sealed
  6. Then add the onion and carrot in thin slices. Cook along with the chicken
  7. Immediately add another 150 milliliters of coconut milk and mix well with the rest of the ingredients
  8. Then add the kafir lime leaves, halved lemongrass sticks, and fresh ginger slices. mix very well
  9. Add the rest of the coconut milk, although keeping a little less to finish the recipe
  10. You are also going to add the zucchini and cherry tomatoes
  11. You are going to cook over low heat for 20 minutes
  12. Now cook the rice in plenty of water and reserve on a strainer.
  13. Once the curry is ready, add the bunch of cilantro cleaned of stems, the chopped Asian spring onions and sliced ​​chili
  14. You can serve with a little coconut milk and fried peanuts.