Thai yellow chicken curry is a delicious supper dish that improves with flavour if you make it the day before.
For this dish, I use my own yellow curry paste, but you could cheat and use one from a jar. However, I prefer to use my own as it is simple enough to make and keeps the dish free from preservatives or any nasty sneaky chemicals. This dish is a smooth, yet spicy chicken curry that is easy to make as I bake it in the oven which seems to give a very moist chicken.
You could vary the vegetable used here to ones of your liking...go crazy and play around with it!
INGREDIENTS
2 - 3 tblspns Thai Yellow Curry Paste
3 -4 chicken breasts
1 red pepper, deseeded and cut into chunks
100g green beans, trimmed
METHOD
- Preheat the oven to 190C/375F degrees.
- Place the chicken in a casserole dish and add the curry paste. You may want to add some more coconut milk if there is not enough liquid to cover the chicken.
- Bake for 45 minutes.
- Add the additional vegetables to the dish, then bake for an additional 20 minutes.
- Eat and enjoy!
libby anderson
This was scrumptious and best of all didn't cause my husband who suffers from reflux any problems. Very happy bunny!
Divalicious
Huzzah! Glad you enjoyed it.
IshitaUnblogged
We are so obsessed with green and red Thai Curry that we have always neglected this yellow curry a bit... Maybe time to change our views and tastebuds!
Angie C
Us too! Just love red and green Thai curries...this makes a nice change.