Vietnamese Quick Yellow Chicken Curry with Potato & Carrot
A comforting and aromatic Vietnamese-style yellow curry, featuring tender chicken breast, hearty potatoes, and sweet carrots simmered in a light coconut milk broth. Served with jasmine rice for a satisfying meal.
Ingredients
- Jasmine Rice30 g
- Chicken Breast180 g
- Fish Sauce10 ml
- Carrot50 g
- Onion30 g
- Garlic5 g
- Light Coconut Milk80 ml
- Vegetable Oil5 ml
- Potato100 g
- Yellow Curry Paste20 g
Instructions
- 1Step 1
Cook jasmine rice according to package directions. (For 30g dry rice, typically 60ml water, simmer for 12-15 mins).
- 2Step 2
While rice cooks, dice the chicken breast into bite-sized pieces. Peel and dice the potato and carrot into small, even pieces. Mince the onion and garlic.
- 3Step 3
Heat vegetable oil in a saucepan or small pot over medium heat.
- 4Step 4
Add minced onion and garlic, sauté for 1-2 minutes until fragrant.
- 5Step 5
Add yellow curry paste and stir for 30 seconds to release aromas.
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