Yellow Chicken Curry

11 ingredients
6 steps

Ingredients

  • 1 lb boneless skinless chicken breast, cut into pieces
  • 2 (13 1/2 ounce) cans coconut milk
  • 4 tablespoons yellow curry paste (you will need to add this a teaspoon at a time till you get the flavor you'd like. For mild use only)
  • 1/2 cup bamboo shoot (drained)
  • 1 cup frozen peas
  • 1 cup pineapple (drained, I like more)
  • 1/2 cup chopped carrot (I leave these out, personal pref)
  • 1 cup water
  • 5 -8 basil leaves
  • chopped cashews (to garnish)
  • 4 -6 cups steamed jasmine rice

Directions

  1. 1
    In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
  2. 2
    Then add other can of milk and heat till boiling.
  3. 3
    Add the meat and continue to cook.
  4. 4
    When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
  5. 5
    Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
  6. 6
    Serve over rice, and garnish with chopped cashews if you desire.

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