Reviews (1) Add Rating & Review 29 Ratings 5 star values: 5 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 3 Martha Stewart Member Rating: Unrated 06/11/2010 Love that lemongrass paste!
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Gallery Yellow Curry Chicken Credit: Richard Gerhard Jung Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 dried red Thai chiles 1 recipe Quick Curry Powder 1 recipe Lemongrass Paste 1 teaspoon coarse salt Pinch of ground cloves 1 Idaho potato (about 8 ounces) 1 pound boneless, skinless chicken breasts (about 4 breasts) 1 tablespoon cornstarch 1 tablespoon extra-virgin olive oil 1 onion, cut into 1/2-inch slices 3 cloves garlic, sliced 2 carrots, peeled, cut in 1/4-inch-thick rounds 1/4 cup low-fat canned coconut milk 1/2 cup water 2 cups homemade or low-sodium canned chicken stock, skimmed of fat 2 tablespoons chopped fresh cilantro Chopped peanuts (optional) Crushed red-pepper flakes (optional)
Gallery Yellow Curry Chicken Credit: Richard Gerhard Jung
Recipe Summary Servings: 6
Gallery
Yellow Curry Chicken Credit: Richard Gerhard Jung
Yellow Curry Chicken
Credit: Richard Gerhard Jung
Yellow Curry Chicken
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 dried red Thai chiles 1 recipe Quick Curry Powder 1 recipe Lemongrass Paste 1 teaspoon coarse salt Pinch of ground cloves 1 Idaho potato (about 8 ounces) 1 pound boneless, skinless chicken breasts (about 4 breasts) 1 tablespoon cornstarch 1 tablespoon extra-virgin olive oil 1 onion, cut into 1/2-inch slices 3 cloves garlic, sliced 2 carrots, peeled, cut in 1/4-inch-thick rounds 1/4 cup low-fat canned coconut milk 1/2 cup water 2 cups homemade or low-sodium canned chicken stock, skimmed of fat 2 tablespoons chopped fresh cilantro Chopped peanuts (optional) Crushed red-pepper flakes (optional)
Directions
In a saucepan, boil 1 cup water; pour water over chiles in a small bowl. Let soak until softened, about 10 minutes. Drain; set aside. Combine chiles, curry powder, lemongrass paste, salt, and cloves. Puree until smooth, adding water if necessary.
Peel potato; cut into 3/4-inch pieces. Place in a bowl of cold water to prevent discoloring. Cut chicken into 1-inch cubes; place in a bowl. Sprinkle with cornstarch; toss to combine. Set aside.
Heat olive oil in a large nonstick skillet over medium heat. Add curry paste; cook until fragrant, about 1 minute. Add onion and garlic; cook until they start to soften, about 4 minutes. Add potato, carrots, coconut milk, water, chicken, stock, and cilantro. Cover; simmer until chicken is cooked through, about 10 minutes. Uncover; simmer until slightly thickened and vegetables are tender, about 10 minutes more. Serve garnished with chopped peanuts and red pepper, if desired.
Reviews (1)
Add Rating & Review 29 Ratings 5 star values: 5 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: Unrated 06/11/2010 Love that lemongrass paste!
Reviews (1)
Add Rating & Review 29 Ratings 5 star values: 5 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 3
Add Rating & Review
29 Ratings 5 star values: 5 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 3
29 Ratings 5 star values: 5 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 3
29 Ratings 5 star values: 5 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 3
5 star values: 5 4 star values: 2 3 star values: 12 2 star values: 7 1 star values: 3
Martha Stewart Member Rating: Unrated 06/11/2010 Love that lemongrass paste!Martha Stewart Member
Rating: Unrated 06/11/2010
Love that lemongrass paste!
Rating: Unrated
All Reviews for Yellow Curry Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Yellow Curry Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
