Thai Yellow Chicken Curry

Experience the rich and aromatic flavors of Thai cuisine with this delightful Thai Yellow Chicken Curry. This dish combines tender chicken pieces with a creamy coconut milk base, infused with the vibrant taste of yellow curry paste. Perfectly complemented by potatoes, red bell pepper, and green beans, this curry is both satisfying and gluten-free when using the right ingredients. Serve it with steamed rice or gluten-free naan bread for a complete meal.

Ingredients

• 1 lb (about 450g) chicken breast, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons yellow curry paste (ensure it’s gluten-free)
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth (ensure it’s gluten-free)
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon brown sugar
• 2 medium potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Chicken: Season the chicken pieces with salt and pepper.
2. Cook the Aromatics: In a large pot or skillet, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger. Sauté until the onion is translucent and the mixture is fragrant, about 3-4 minutes.
3. Add Curry Paste: Stir in the yellow curry paste and cook for another 1-2 minutes, allowing the flavors to meld.
4. Cook the Chicken: Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.
5. Add Liquids: Pour in the coconut milk and chicken broth. Stir in the tamari and brown sugar. Bring the mixture to a simmer.
6. Add Vegetables: Add the potatoes to the pot and cook for about 10 minutes. Then, add the red bell pepper and green beans. Continue to simmer until the vegetables are tender and the chicken is cooked through, about 10-15 more minutes.
7. Adjust Seasoning: Taste the curry and adjust the seasoning with more salt, pepper, or tamari if needed.
8. Serve: Garnish with fresh cilantro and serve hot with lime wedges on the side. Enjoy your Thai Yellow Chicken Curry with steamed rice or gluten-free naan bread.

Note: Ensure all ingredients, especially the curry paste and chicken broth, are labeled gluten-free to maintain the dish’s gluten-free status.