Yellow Thai Curry
1-2 14oz can coconut milk (NOT low fat, only the good stuff)
5+ TB yellow curry paste
1 large chicken breast
1 cup water
3-4 yellow potatoes
1/2 large onion, diced
2 cups of vegetables (carrots, bell peppers, bamboo shoots, peas, baby corn, etc)
1/2 tsp sugar
Slice vegetables and chicken into bite sized pieces. Cut and parboil the potatoes (peeled if you want) for about 5 minutes. Set aside.
Open one can of coconut milk and scoop the thick cream into the pan (it should be between 1/3 and half a cup). Heat this in a large skillet or wok over medium heat until the cream gets runny and you can see the oil seperating from the milk. Add 3 TB of yellow curry paste and saute in the cream until fragrant. It should turn a beautiful yellow and smell like heaven.
Open one can of coconut milk and scoop the thick cream into the pan (it should be between 1/3 and half a cup). Heat this in a large skillet or wok over medium heat until the cream gets runny and you can see the oil seperating from the milk. Add 3 TB of yellow curry paste and saute in the cream until fragrant. It should turn a beautiful yellow and smell like heaven.
Add the chicken, coating in the curry mixture, and saute until cooked through. Then add the rest of the can of coconut milk and bring to a boil. You can also add water if you like your curry runny, but I prefer a thicker sauce so I don't add any water.
Let the chicken and sauce cook until it gets to the right consistency. Taste the sauce every once and a while, adding extra curry paste if you want more spice. (Last time I think I got up to 6 TB of paste, and it still could have used more, but it depends on your desired spiciness) Add extra coconut milk if you want more sauce.
Then add potatoes, onions, and your other selected veggies until they're just barely done but still firm. Adjust seasonings with the sugar to taste. Some pastes don't need sugar, others need a little more.
Serve on top of hot jasmine rice.
UPDATE:
I made this in the crockpot the other day and it was fantastic! Here are the instructions for the crockpot method:
Pour coconut milk and curry paste into the crockpot. Whisk the curry paste into the coconut milk until well blended. Add sugar if desired (I added 1 tsp).
Cut chicken and vegetables into bite sized pieces. DO NOT parboil the potatoes, leave them raw. Throw everything into the crockpot and stir to cover with the curry sauce.
Let it all sit in the crockpot for 6-8 hrs on low (you could try it for shorter on high but it might mess with the milk). Stir every 2 hrs or so to keep the coconut milk from separating. Serve with jasmine rice.
adjusted from www.rachelcooksthai.com
UPDATE:
I made this in the crockpot the other day and it was fantastic! Here are the instructions for the crockpot method:
Pour coconut milk and curry paste into the crockpot. Whisk the curry paste into the coconut milk until well blended. Add sugar if desired (I added 1 tsp).
Cut chicken and vegetables into bite sized pieces. DO NOT parboil the potatoes, leave them raw. Throw everything into the crockpot and stir to cover with the curry sauce.
Let it all sit in the crockpot for 6-8 hrs on low (you could try it for shorter on high but it might mess with the milk). Stir every 2 hrs or so to keep the coconut milk from separating. Serve with jasmine rice.
adjusted from www.rachelcooksthai.com
Comments
Post a Comment