Australian Yellow Curry
A flavorful and aromatic curry dish inspired by Australian cuisine, featuring yellow curry paste, tender chicken, and a blend of vegetables.
Ingredients
- ●1 pound Australian chicken breastCut into bite-sized pieces
- ●2 tablespoons Yellow curry pasteAvailable at most Asian grocery stores
- ●2 tablespoons Vegetable oilFor sautéing
- ●1 medium OnionThinly sliced
- ●2 medium CarrotsPeeled and sliced
- ●1 large Red bell pepperSeed and sliced
- ●2 medium Yellow potatoesDiced
- ●1 can (14 oz) Coconut milkFull-fat coconut milk for richness
- ●1 tablespoon Fish sauceFor added depth of flavor
- ●1 tablespoon SugarTo balance the heat
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 3
Remove the chicken from the pan and set aside.
- 4
In the same pan, add the remaining 1 tablespoon of vegetable oil.
- 5
Add the onion, carrots, and red bell pepper, and cook until the vegetables are tender-crisp, about 5 minutes.
- 6
Add the yellow curry paste and cook for 1 minute, stirring constantly.
- 7
Add the potatoes, coconut milk, fish sauce, and sugar. Stir to combine.
- 8
Return the chicken to the pan and simmer for 10-15 minutes, or until the chicken is cooked through.
- 9
Season with salt to taste.
- 10
Serve hot, garnished with fresh cilantro or scallions if desired.
- 11
Serve with steamed rice or noodles for a filling meal.