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Recipe from: lilasapron Image Credit: lilasapron |
Yellow
Thai Chicken Curry
Ingredients:
2 boneless,
skinless chicken breasts (4 boneless, skinless chicken thighs would work also)
2 large red
potatoes, diced into small cubes (1/2 inch)
1/2 red onion,
chopped
2 cups
chopped carrots
1 can of
coconut milk (sometimes labeled as coconut cream, which is always
thicker/better,
omg get the coconut cream if you can find it)
2-3 tbsp
yellow curry powder
3 jalapenos,
seeded and chopped small (omit if you want wussy curry)
3 cloves
garlic, minced
1 tsp fresh
grated ginger
3 tbsp
cooking oil
1/3 cup water
3 tbsp fish
sauce (an Asian fish sauce, look in the ethnic section by the overpriced
mediocre
boxed Asian food that I cannot stop buying)
1 tbsp brown
sugar
1 tsp salt
1 tsp white
pepper
Make
it:
In a large
saucepan, heat oil over med-high heat and sauté garlic, onion, and pepper for 2
minutes.
Add curry
powder and continue stirring for 2 more minutes.
Dump in
potatoes, carrots, and chicken.
Stir for
another 6-7 minutes, until chicken is cooked.
Shake your
can of coconut milk/cream WELL before opening.
Dump it into
the pan, stir well.
Add fish
sauce, brown sugar, salt, white pepper, and water. Stir, stir, and stir.
Wait for it
to come to a boil, and reduce temp to low.
Let it simmer at low heat for about 20-25
minutes, until potatoes and
carrots are cooked thoroughly (fork test).
Serve it with
jasmine rice and EAT.
Try and tidy that
shit up and makes it photogenic.
You can’t do
it.
Read
more and enjoy this amazing recipe and many more when visiting lilasapron
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