Monday, February 3, 2014

Yellow Thai Chicken Curry

Yellow Thai Chicken Curry
Recipe from: lilasapron
Image Credit: lilasapron
Yellow Thai Chicken Curry   


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 

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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