Thai Yellow Chicken Curry
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Prep Time10 mins.
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Cook Time25 mins.
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Serving4
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Ready In35 mins.
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This Thai Yellow Chicken Curry is creamy, savory and sweet, and filled with irresistible flavor. Made with the Blue Elephant Royal Thai Cuisine Yellow Curry Sauce, this dish comes together so quickly and easily.
If you have never had yellow Thai curry before, it is similar but milder and creamier than traditional Indian curry. While it can be quite mild, if you want that extra spice, feel free to add some chili flakes or chopped fresh chilies and sauté them with the ginger and garlic when making this dish.
Yellow Curry Sauce
When it comes to Thai dishes, red and green curry tend to be the most popular sauces. However, trust me when I say, you NEED to try yellow curry. Ginger, garlic, turmeric, and curry powder are just a few of the delicious flavors packed into this sauce. The best part is this delicious sauce is pre-made, making this dish so easy to put together, especially those nights when you are short on time.
The star of this dish, the pre-made sauce, is Blue Elephant Royal Thai Cuisine Yellow Curry Sauce. This sauce is all-natural and authentic (made in Thailand with 100% Thai ingredients). The brand Blue Elephant Royal Thai Cuisine is sold in over 40 countries worldwide and has 40 years of experience. As you guys know, I try to always serve my family all-natural ingredients and this sauce is exactly that. It has no preservatives, no coloring, and no MSG, while being restaurant quality.
This sauce and other Blue Elephant products are sold in a variety of different stores including The Fresh Market, Stop & Shop, World Market, Giant Eagle Market District, Gelson’s, Harmon’s and select Walmart, Albertsons, Safeway, Jewel Osco, and Giant Foods. Also available online at Kroger and Amazon.
Chicken Curry
I love chicken in curry, so I chose to add cubed chunks of chicken in this dish and sautéed it with fresh onions, garlic and ginger before adding the sauce. The chicken makes the dish heartier while adding some healthy protein. I used chicken breast, but you can use the fattier option of chicken thighs if you prefer.
What I love about this dish is how versatile it is. The chicken can easily be substituted by another protein such as shrimp or fish, or you can even go the vegan route and use tofu.
I also added some coconut milk for extra creaminess and bok choy for that pop of healthy green and delicious flavor. However, you can easily substitute with spinach or any other of your favorite vegetables. I served this creamy curry with jasmine rice, perfect for soaking up all the delicious flavors.
STEP 1
Prepare your ingredients by slicing the onion into half-moons. Crush the garlic and ginger and set aside. Wash the bok choy and chop into large 2-inch chunks. Chop the chicken breast into 1 inch cubes.
STEP 2
Heat up the coconut oil in a large pot. Add the onions and sauté for a few minutes until softened.
Add the garlic and ginger and sauté for 30 seconds before adding the chicken.
Sauté over medium-high heat for about 5 minutes.
STEP 3
Add the bok choy.
Sauté for 5 more minutes.
STEP 4
Add the Blue Elephant Royal Thai Cuisine Yellow Curry Sauce and mix in well.
Add the canned coconut milk and cook over medium heat until the chicken is cooked through, about 10 minutes.
STEP 5
While the sauce is cooking, prepare your rice. Wash the jasmine rice until it runs clear.
Add to a small pot along with water and the teaspoon of salt. Heat up until simmering. Lower the heat and cook covered until cooked through about 10 minutes.
Serve the Thai Yellow Chicken Curry over the rice. Garnish with cilantro.
Thai Yellow Chicken Curry
Ingredients
- 1 pack Blue Elephant Royal Thai Cuisine Yellow Curry Sauce
- 1 tb.1 Coconut Oil
- 1 small Onion
- 1 lb. Skinless Boneless Chicken Breast
- 1 tsp. Crushed Garlic
- 1 tsp. Crushed Ginger
- 1 bunch Bok Choy
- 1 tps. Salt
- 1 can Full-Fat Coconut Milk 14 oz.
Instructions
- Prepare your ingredients by slicing the onion into half-moons. Crush the garlic and ginger and set aside. Wash the bok choy and chop into large 2-inch chunks. Chop the chicken breast into 1-inch cubes.
- Heat up the coconut oil in a large pot. Add the onions and sauté for a few minutes until softened. Add the garlic and ginger and sauté for 30 seconds before adding the chicken. Sauté over medium-high heat for about 5 minutes.
- Add the bok choy and sauté for 5 more minutes.
- Add the BlueElephant Royal Thai Cuisine Yellow Curry Sauce and mix in well. Add the canned coconut milk and cook over medium heat until the chicken is cooked through, about 10 minutes.
- While the sauce is cooking, prepare your rice.Wash the jasmine rice until it runs clear. Add to a small pot along with water and the teaspoon of salt. Heat up until simmering. Lower the heat and cook covered until cooked through about 10 minutes.
- Serve the Thai Yellow Chicken Curry over the rice. Garnish with cilantro.
Nutrition
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