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Thai Yellow Curry Chicken Recipe

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This recipe for Thai Yellow Curry Chicken, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Connor
Added: Saturday, October 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 tsp Yellow Curry Paste
2 C Coconut Milk
4 med White Potatoes, bite size pieces
1 lb Chicken Breast, strips or bite size pieces
1/2 C chopped Onion
1/2 C Bamboo Shoots
3/4 to 1 C Water

Directions:
Directions:
In a large nonstick wok or 5 qt stock pot, stir fry the paste with 1 C of coconut milk then add the other C of coconut milk and heat until boiling. Add the chicken and cook until the meat is done. Add potatoes, onion, bamboo shoots and water. Cook until potatoes soften. Serve over Basmati rice, delicious!

Number Of Servings:
Number Of Servings:
3
Personal Notes:
Personal Notes:
If you prefer, you may use beef, pork or shrimp as an alternative meat to enjoy this dish. If you like your Thai food hot and spicy, double the amount of yellow curry paste.

 

 

 

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