Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Chicken

Thai Yellow Chicken Thigh Curry

Yellow curry paste is generally spicier than green but not as spicy as red, making it just right for this easy stir-fried chicken thigh recipe. Sizzling the curry paste in oil before making the curry gives it a boost in complexity.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 cups water
  • 1 cup basmati or jasmine rice
  • 2 tablespoons thai yellow curry paste
  • 2 tablespoons peanut oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 cups green beans, trimmed and halved (about 12 ounces)
  • 1 medium yellow onion, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 (15 ounce) can unsweetened coconut milk
  • 1 tablespoon fish sauce
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped, unsalted dry-roasted peanuts
  • 1 lime, quartered

Directions

  1. Bring water to a boil in a large saucepan. Add rice, cover and reduce heat to low. Cook until the water is absorbed, about 20 minutes.
  2. Meanwhile, whisk curry paste and oil in a large pot. Cook over medium-high heat, stirring, until it sizzles, 1 to 2 minutes. Add chicken and cook, stirring occasionally, until starting to brown, 3 to 5 minutes.
  3. Add green beans, onion, bell pepper, coconut milk and fish sauce. Cover and bring to a boil. Reduce heat to a simmer, and cook, covered, until the chicken is cooked through and the vegetables are tender, 8 to 10 minutes.
  4. Serve the curry over the rice, topped with cilantro, peanuts and lime wedges.