Thai Yellow Curry

Fall into wellness this season with 25% off all Wellness Department items during Oliver’s first Wellness WEEK! That’s right – we’ve expanded our annual Wellness Weekend, and we’re filling all seven days with discounts you’ll have to see to believe. Stock up on everything you need to start or continue your total-body wellness journey, and give cold season a haymaker it’ll never see coming! A good diet is an essential part of reaching any wellness goal, and Thai yellow curry is a mega-delicious and mega-healthy option! Fresh veggies and tender chicken breast come together in a spicy sauce flavored with turmeric and chilies. Dished up over white or brown rice, it’s a perfect lunch or dinner, and it’s great with all kinds of meats, seafood, and even tofu!

*Sale good through 10/27/20.

  • Serves: 4-6 servings
  • Prep Time: 20-30 minutes
  • Cook Time: 5-7 minutes

Ingredients

  • 1 lb. Rocky Boneless Skinless Chicken Breasts
  • 1 (16oz) can Coconut Milk
  • 1/4 c. Thai Basil, packed
  • 1 c. Snap Peas, sliced
  • 1 Red Bell Pepper, thinly sliced
  • 1/2 c. Bamboo Shoots, drained
  • 1 tbsp. Vegetable or Coconut Oil
  • 1 tbsp. Brown Sugar
  • 3 c. Steamed Jasmine Rice
  • 2 Large Shallots, Peeled
  • 1 head Garlic, peeled
  • 1 (4in) piece Ginger, peeled
  • 2 thumb-sized pieces Fresh Turmeric Root (peeled) OR 2 tbsp. Turmeric Powder
  • 1 tsp. Coriander Seeds
  • 1/2 tsp. Cumin Seeds
  • 1/4 c. Cilantro Leaves & Stems
  • 2-5 Fresh or Dried Thai Chiles
  • 3 tbsp. Fish Sauce
  • 1 1/2 tbsp. Lemongrass Paste
  • 1 tbsp. Fresh Lime Juice

Instructions

  1. If using dried chilies, re-hydrate with hot water before using. Using a dry saute pan, gently toast coriander and cumin seeds until fragrant, then immediately remove from heat. Slice and roughly chop turmeric, garlic, shallots, and ginger, then add to the bowl of a food processor with drained chilies, fish sauce, lemongrass paste, toasted coriander and cumin seeds, cilantro, and lime juice. Process until ingredients form a smooth paste; add 1 to 2 tablespoons water if too thick. Store in the fridge in a tightly sealed container.

  2. To make curry, thinly slice chicken breasts. Heat a large skillet or wok on high until very hot, then add vegetable oil. When oil is hot but not yet smoking, add sliced chicken and stir fry until just cooked. Transfer chicken to a plate lined with paper towels, and add 2 tablespoons of curry paste to pan with brown sugar. Saute until fragrant, then stir in coconut milk. Bring to a simmer, and add chicken, Thai basil, snap peas, bell pepper, and bamboo shoots. Cover and simmer until veggies are soft and chicken is cooked through, about 5 to 7 minutes.

  3. Serve with steamed jasmine rice. Store curry paste in a tightly sealed jar in the fridge for up to 2 weeks.

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