🥘 🍚 Yellow Thai Curry with Chicken, Rice & Veggies

⏱️ 50min - 🍽️ ±850 kCal - 🌱 Healthy
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1. Slice the red bell pepper into strips. Dice the onion. Mince the garlic cloves. Peel and mince the fresh ginger. Slice the carrots (not too thick). Peel the Potato and cut into 1.5cm cubes.

2. Prepare the chicken breasts by cubing them into bite-sized pieces

3. Prepare the chicken broth.

4. Heat olive oil in a large pan or wok over medium-high heat.

   Add the diced onion, minced garlic, and minced ginger to the pan. Cook until they are soft and fragrant, stirring occasionally, for about 2-3 minutes.

5. Add the yellow curry paste to the pan. Cook for 1-2 minutes, stirring constantly, to release the flavors of the curry paste.

6. Add the cubed chicken breasts to the pan. Cook until the chicken is browned on all sides, stirring occasionally, for about 5-6 minutes.

7. Add seasoning to taste.

8. Pour in the coconut milk. Add the sliced red bell pepper, thinly sliced carrots, potato cubes, and soy sauce to the pan. Stir to combine all ingredients evenly.

9. If using fish sauce, add it to the pan now.

10. Pour the chicken broth into the pan. Bring the mixture to a boil.

11. Reduce the heat to low and let the curry simmer until the chicken is cooked through and the sauce has slightly thickened, for about 10-15 minutes.

12. Cook the rice according to package instructions, ensuring it's ready by the time the curry is done simmering. Add salt and pepper to the rice (1 teaspoon of butter can be added to give a richer taste).

13. Serve the yellow curry over cooked rice. Garnish with fresh cilantro if desired.