Thai Yellow Curry Recipe Jamie Oliver
By Ava Moore
Introduction
Hi there! If you’re a fan of Thai cuisine, you’ve probably heard of Jamie Oliver’s Thai Yellow Curry recipe. As someone who loves cooking and experimenting with different recipes, I decided to give it a try, and let me tell you, it did not disappoint.
But before I dive into the recipe, let’s take a look at some interesting information about Thai Yellow Curry:
- Thai Yellow Curry is one of the mildest curries in Thai cuisine.
- The yellow color comes from turmeric, which is a key ingredient in the curry paste.
- Thai Yellow Curry is typically made with chicken or beef, but can also be made with seafood or vegetables.
Ingredients
For this recipe, you’ll need:
- 2 tablespoons of vegetable oil
- 1 red onion, sliced
- 2 garlic cloves, chopped
- 2 tablespoons of Thai yellow curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- 1 can of coconut milk
- 2 chicken breasts, sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 lime
- Handful of fresh cilantro, chopped
It’s important to note that you can adjust the amount of curry paste and fish sauce to your taste preferences. If you like your curry spicier, add more curry paste, and if you like it saltier, add more fish sauce.
Instructions
Now, let’s get cooking:
- Heat the vegetable oil in a pan over medium heat.
- Add the sliced red onion and chopped garlic, and cook for a few minutes until softened.
- Add the curry paste, fish sauce, and palm sugar to the pan, and stir until combined.
- Pour in the can of coconut milk, and stir until the curry sauce is smooth.
- Add the sliced chicken breasts to the pan, and cook until they are no longer pink.
- Add the sliced red and yellow peppers to the pan, and cook for a few more minutes until the vegetables are tender.
- Squeeze the juice of one lime over the curry, and stir to combine.
- Garnish with chopped cilantro, and serve with rice or noodles.
And that’s it! This recipe is super easy to follow and takes less than 30 minutes to make.
I’ve made this recipe multiple times now, and I’ve found that it’s a great way to switch up my usual dinner routine. It’s also a great option for meal prepping, as it reheats well and tastes just as good the next day.
If you’re looking for a vegetarian or vegan option, you can easily substitute the chicken with tofu or vegetables like broccoli, carrots, or potatoes.
Now, let’s take a look at some FAQs:
FAQs
What is the difference between Thai Yellow Curry and other Thai curries?
Thai Yellow Curry is milder than other Thai curries like Green Curry or Red Curry. It also has a sweeter flavor due to the addition of palm sugar.
Is Thai Yellow Curry spicy?
Thai Yellow Curry is not typically spicy, but the level of spiciness can be adjusted by adding more curry paste or chili peppers.
Can I make Thai Yellow Curry with seafood instead of chicken?
Yes, you can use seafood like shrimp or fish instead of chicken. Just make sure to adjust the cooking time accordingly, as seafood cooks faster than chicken.
What can I serve with Thai Yellow Curry?
Thai Yellow Curry is typically served with rice or noodles, but you can also serve it with naan bread or crusty bread.
Can I make Thai Yellow Curry ahead of time?
Yes, Thai Yellow Curry reheats well and can be made ahead of time for meal prepping or leftovers.