Thai Chicken Curry

Name: Thai Chicken Curry
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g broiler; 150g potato; 100g carrot; 100g cowpea; 100g onion; 20g shallot; 10g ginger; 140g Plain yogurt; 300ml water; 100g Yellow curry paste; 2g salt

by E Road Picking Up Edge

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

There are three types of Thai curry: green, yellow and red. Each has its own characteristics and suitable ingredients for cooking. I just had a pack of "yellow curry paste" on hand, so I wanted to cook something different for my family. The tender meat quality of the boy chicken is exactly the same as that of the yellow curry, and the original yogurt is added to make the original strong curry taste refreshing without losing its taste. Thai yellow curry that even children can eat, it's that simple!

Thai Chicken Curry

1. Prepare 100g of Thai yellow curry paste.

2. 140g plain yogurt.

3. 1 boy chicken, washed and chopped into pieces.

4. Cut carrots into pieces with a hob, potatoes into pieces, and cowpeas into pieces.

5. Cut green onion into sections, slice ginger, and shred onion.

6. Pour the oil in the yellow curry paste into a saucepan.

7. Add sliced ginger, green onion and shredded onion.

8. Stir fragrant.

9. Add 300ml of water.

10. After boiling, add yellow curry paste and plain yogurt.

11. Bring to the boil again and add the cut chicken nuggets and carrots.

12. Add the potato wedges and cook together for 15 minutes.

13. When time is up, add cowpeas and cook for another 5 minutes.

14. Try the taste after cooking. If it is not salty enough, add some salt to taste.

Tips:
This dish has a refreshing curry flavor, not a very strong flavor. The yellow curry with plain yogurt tastes very fusion, not too strong, it can neutralize the spiciness, and you can even drink the soup directly. It is very suitable for dipping bread and steamed bread with rice.