Ingredients

The following ingredients have 4 Servings
  • 1 1/2 tbsp. olive oil
  • 1/3 cup Thai Yellow Curry Paste (see Recipe)
  • 2 large green onions, sliced
  • 2 large chicken breasts, cut into small cubes
  • 1/2 tbsp. fish sauce
  • 1 can (14 oz./398ml) coconut milk
  • 2 tbsp. brown sugar, such as demerara
  • 1/4 cup red peppers, finely chopped
  • 1/4 cup carrots, finely chopped
  • 1/2 cup roasted peanuts, roughly chopped plus more for garnish (*optional)
  • 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
  • 1/2 tbsp. fresh cilantro, for garnish

Instruction

  • In a large saucepan over medium heat, add oil. When it gets hot, add curry paste and green onions; sauté for 1 ½ minutes, stirring constantly.
  • Add chicken and cook until no longer pink, about 4 to 5 minutes.
  • Add fish sauce and coconut milk; stir and bring to a boil. Reduce the heat to medium-low and cook for 10 minutes. Halfway through cooking, stir in brown sugar.
  • Add red peppers and carrots; stir and cook for 5 minutes.
  • Add peanuts, mix well and increase the heat to medium-high. When it starts to simmer, add cornstarch mixture and stir until the sauce thickens.
  • Remove from the heat and spoon chicken curry over a bed of rice before sprinkling on some chopped cilantro.