Thai Yellow Curry

Thai Yellow Curry


  • 4 Boneless Skinless Chicken Breasts, cut into cubes
  • 2 cups vegetables (broccoli, zucchini, and carrots)
  • 1 pound uncooked prawns, peeled and deveined
  • 1 shallot, peeled
  • 3 garlic cloves, peeled
  • 4 slices of fresh ginger root, cut in half
  • 1 tsp dried coriander
  • 2 tsp cumin
  • 1/8 tsp ground nutmeg
  • 3/4 tsp turmeric powder
  • 1/4 tsp fennel seed
  • 1/8 tsp ground Cayenne Pepper
  • 3 tablespoons fish sauce
  • 2 kaffir lime leaves,
  • 1 Tbsp sugar
  • 1 Tbsp Butter
  • 1 can full fat coconut milk
  • 1 Tbsp tomato paste





Place the shallot, garlic, ginger, coriander, cumin, nutmeg, turmeric, fennel, ground chiles and fish sauce in a food processor and pulse until finely chopped and a paste has formed.

Scrape the paste into a sauce pan. Add kaffir leaves,sugar, coconut milk, tomato paste, and butter. Whisk the sauce together and heat over medium-high heat until it has reached a low boil.

Reduce heat to medium-low, add chicken and cook for 10 minutes.

Then add vegetables and prawns. Cook for another 10-12 minutes until the vegetables are cooked and slightly softened and the prawns have turned pink and are firm to the touch. Also be sure your chicken is cooked through (take out a piece and break it in half)

Remove from heat and serve with rice.




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