Speedy Vietnamese Yellow Curry Chicken with Rice
A quick and flavorful Vietnamese-inspired yellow curry, featuring tender chicken and seasonal vegetables in a fragrant coconut broth, served with jasmine rice.
Ingredients
- Chicken Breast150 g
- Jasmine Rice100 g
- Fish Sauce1 tbsp
- Bell Pepper50 g
- Onion30 g
- Light Coconut Milk70 ml
- Bell Pepper50 g
- Cooking Oil0.5 tbsp
- Vietnamese Yellow Curry Paste1 tbsp
- Fresh Basil5 g
Instructions
- 1Step 1
Cook jasmine rice according to package instructions (for speed, consider quick-cook rice or start cooking it first).
- 2Step 2
Cut chicken breast into 1-inch pieces. Dice the bell pepper and onion.
- 3Step 3
Heat cooking oil in a medium saucepan or wok over medium-high heat. Add chicken and cook for 3-4 minutes until lightly browned.
- 4Step 4
Stir in the Vietnamese yellow curry paste and cook for 1 minute until fragrant.
- 5Step 5
Pour in the light coconut milk and fish sauce. Bring to a gentle simmer.
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