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Creamy Thai Yellow Chicken Curry

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner
Creamy Thai Yellow Chicken Curry
Ingredients
  • 2 tablespoons salted butter
  • 2 tablespoons yellow curry paste
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 5 cloves garlic, diced
  • 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
  • 1 tablespoon chicken soup base (such as Better than Bouillon®)
  • 1/2 cup lightly salted cashews
  • 1 1/3 cups water
  • 1 cup uncooked jasmine rice, rinsed and drained
Instructions
1
Begin by carefully dissolving butter in a substantial pan over low heat. Introduce curry paste into the mixture; cook and stir for 2 to 3 minutes, allowing the flavors to meld. Gradually incorporate coconut milk and bring the mixture to a gentle boil.
2
In a separate cooking vessel, warm olive oil over medium heat; introduce onion and garlic into the pan. Cook until the onion has softened and turned a translucent hue, approximately 5 minutes. Add chicken and chicken seasoning; cook for 4 to 5 minutes, ensuring the ingredients are well combined.
3
Transfer the chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes, allowing the flavors to mature.
4
Simultaneously, combine water and rice in a saucepan. Cover and bring the mixture to a rolling boil. Reduce heat to low and simmer until all water has been absorbed, approximately 9 minutes. Turn off the heat and let rice rest, covered, for 10 to 15 minutes. Uncover and fluff the rice with a fork.
5
Serve the chicken curry over the cooked rice, garnished with cashews just before serving.