Easiest Way to Make Yellow Moong Dhal

Thai Yellow Chicken Curry

(make sure that dal is drained out of all.

Recipe Summary Thai Yellow Chicken Curry

This Thai-style curry is fast and easy to make. It has a unique flavor that makes this dish anything but ordinary. Serve over jasmine rice.

Ingredients | Yellow Moong Dhal

1 tablespoon olive oil

3 tablespoons Thai yellow curry paste (such as Mae Ploy®)

1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces

2 (14 ounce) cans coconut milk

1 cup chicken stock

1 yellow onion, chopped

3 small red potatoes, cut into cubes, or as needed

3 red Thai chile peppers, chopped with seeds, or more to taste

1 teaspoon fish sauce

Directions

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.

Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.

Stir fish sauce into chicken curry mixture just before serving.

Info | Yellow Moong Dhal

prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Thai Yellow Chicken Curry

World Cuisine Recipes, Asian,