Yellow Curry Chicken (thai Soup)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb about 4 boneless chicken breast half
• 2 -3 cups assorted fresh vegetables (mushrooms, aparagus, onions, zucchini)
• 2 potatoes, peeled and cut into bite size pieces, pre-cooked
• 2 carrots, cut into bite size pieces, pre-cooked
• 1/2 cup frozen peas (optional)
• 1 -2 tablespoon vegetable oil (can be canola or olive)
• 1 tablespoon red curry paste
• 1 (14 ounce) can coconut milk
• 1 1/2-2 tablespoons fish sauce
• 1 dash salt
• 2 tablespoons sugar
• 1 tablespoon yellow curry powder (use less to not make it not as spicy)
• 1/2 cup water (i just use a whole can of chicken broth) or 1/2 cup chicken broth (i just use a whole can of chicken broth)
• 1 bay leaf

Recipe

• 1 pre-cook the potatoes and carrots. don’t cook them too done, since they will simmer with the main dish later.
• 2 cut boneless, skinless chicken breast into bite-size pieces. wash and cut vegetables into bite size pieces.
• 3 in heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. heat 5 – 10 minutes, stirring, until it forms a thin gravy. (i used cut mushrooms and yellow onion).
• 4 turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
• 5 add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. stir in the curry powder, potatoes, carrots, and water/stock. if desired add bay leaf. let it simmer 1 or 2 minutes.
• 6 add frozen peas (i put in spinach instead) and let it simmer until all vegetables and chicken are cooked. about 5 – 7 more minutes.
• 7 serve with rice (basmati or jasmine is best).
• 8 **you can find most of the groceries at your local asian grocery store, or the international isle of a major supermarket.