When I first began cooking, I always thought international dishes were extremely time consuming and for those with more experience. I’m here to tell you that, although I have been cooking and experimenting for years, there is no reason that a beginner can not whip up a delicious international dish like this Yellow Chicken Curry.
Prep Time: 5 minutes Cook Time: 25 minutes Serving Size: 2
Utensils
Large Skillet
Microwave-Safe Bowl
Ingredients
2 1/2 cups Sliced or cubed chicken breast
2 cups Jasmine rice
Yellow curry sauce
2 cup Baby corn
3 Mini sweet peppers (red, orange, yellow)
1 cup French green beans
Cilantro
1 Lime
2 Kaffir lime leaves
2 tablespoons of Extra-virgin olive oil (EVOO)
Instructions
Cut the veggies: Thinly cut the sweet peppers into rings. Cut the French green beans in half. Roughly chop the cilantro. Slice the lime into quarter wedges.
Cook the chicken: Add 2 tbsp of EVOO to large skillet on medium heat. Pat the chicken dry and season with salt and pepper. When the oil is hot, add the chicken and cook for 3 minutes. Using tongs, turn over the chicken to ensure cooking on each side.
Cook the veggies: Add the French green beans and sweet peppers to the large skillet with the chicken and cook for 3 minutes. Stir occasionally. Add the yellow curry sauce, baby corn, and kaffir lime leaves. Stir together and bring to a simmer. Cover with a lid and let cook for an additional 3 minutes. Turn off the heat and remove the kaffir lime leaves.
Make jasmine rice: Place the jasmine rice into the microwave-safe bowl and cover with a damp paper towel. Cook for 2 minutes, stirring halfway through.
Serve: Spoon the jasmine rice into a bowl, top with the yellow curry chicken and veggies. Garnish with cilantro and a squeeze of lime juice.
Bon appétit!
You can find more recipes under the “food & drink” category or follow my foodie account @JustCallMeChefJJ on Instagram for more recipe ideas & to see what I’m eating around the world!
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