Indulge your senses in a culinary adventure with our mouthwatering Yellow Curry Chicken with Basmati Rice! This tantalizing Thai dish combines tender chicken thighs simmered in a creamy coconut milk sauce infused with aromatic yellow curry paste, all served atop fluffy basmati rice. Perfect for a weeknight dinner or an impressive gathering, this recipe promises a burst of flavor that will leave your taste buds dancing. Ready to impress your family and friends? Dive into our step-by-step guide and unlock the secrets to creating this deliciously comforting meal!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 500g chicken thighs, diced
- 1 can (400ml) coconut milk
- 2 tablespoons yellow curry paste
- 1 onion, chopped
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Dice the chicken thighs into bite-sized pieces, chop the onion, and measure out the coconut milk and yellow curry paste. Rinse the basmati rice under cold water until the water runs clear to remove excess starch, then set it aside to drain.
- In a large pot or deep skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the diced chicken thighs to the pot with the onions. Season with salt to taste. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned and cooked through.
- Once the chicken is cooked, stir in the yellow curry paste, ensuring that the chicken is well coated. Cook for an additional 1-2 minutes to allow the flavors to meld.
- Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, allowing the sauce to thicken slightly and the flavors to develop. Stir occasionally to prevent sticking.
- While the curry is simmering, prepare the basmati rice. In a separate pot, bring 4 cups of water to a boil. Once boiling, add the rinsed basmati rice and a pinch of salt. Stir briefly, then reduce the heat to low, cover the pot, and let it cook for about 15 minutes or until the rice is tender and the water is absorbed.
- After the rice is cooked, remove it from the heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
- Once the curry has thickened and is fragrant, taste and adjust the seasoning with more salt if necessary. Remove from heat.
- To serve, place a generous scoop of basmati rice on each plate and ladle the yellow curry chicken over the top. Garnish with fresh cilantro for added flavor and presentation.
- Enjoy your delicious Yellow Curry Chicken with Basmati Rice!
Tips
- Prep Ahead: To save time, you can dice the chicken and chop the onion a day in advance. Store them in airtight containers in the fridge for easy access.
- Adjust Spice Level: If you prefer a milder curry, start with a smaller amount of yellow curry paste and gradually add more to taste.
- Perfect Coconut Milk: For a richer flavor, use full-fat coconut milk. If you want a lighter version, you can opt for light coconut milk but be aware that it may alter the creaminess of the sauce.
- Fluff Your Rice: After letting the basmati rice sit covered, use a fork to fluff it gently. This will help separate the grains and give you that perfect, light texture.
- Garnish for Flavor: Don’t skip the fresh cilantro! It adds a burst of freshness that complements the rich curry beautifully. You can also add lime wedges for an extra zing.
- Leftover Magic: This dish makes for excellent leftovers! The flavors deepen overnight, making it a delightful meal for the next day. Just reheat gently to enjoy.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 30g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 120mg
