Yellow Curry Chicken
Yellow Curry Chicken
I was a little intimidated taking on such a staple of a cuisine I don’t know much about. Although I have had LOTS of yellow curry at Thai restaurants I find in my travels, that doesn’t mean I’m saying I’m an expert. But this was actually easier than I thought it would be and it was also very good and much cheaper to make than what I usually pay for a quarter of the amount. (Originally I was supposed to somehow make lemongrass paste appear out of thin air, but unless you have the markets of NYC at your disposal, it’s not easy to find but I didn’t notice the absence.) I hope you like it.
Author: Joshua Trent
Recipe type: Ethnic, Chicken
Ingredients
- 1-2 tbsp thai red chili paste (or more if you like it spicy)
- 2 tbsp Curry powder
- 1 tsp Kosher salt
- Pinch of ground cloves
- 2 potatoes, chopped into ¾ inch pieces
- 1 lb boneless, skinless chicken breasts cut into 1 inch cubes
- 1 tbsp cornstarch
- 1 tbsp extra-virgin olive oil
- 1 onion, cut into ½-inch slices
- 3 cloves garlic, minced
- 2 carrots, peeled, cut in ¼-inch-thick rounds
- 1 (13.5 oz) can coconut milk
- ½ cup water
- 2 cups homemade or low-sodium canned chicken stock, divided
- Chopped peanuts (optional)
- Crushed red-pepper flakes (optional)
- fresh cilantro (optional)
Instructions
- Sprinkle cornstarch over chicken and toss until well coated, set aside. Place chopped potatoes in a bowl of water until needed to keep from discoloring.
- Heat olive oil in a large nonstick skillet or dutch oven over medium heat.
- Combine chile paste, curry powder, salt, cloves and ½ cup of chicken broth and cook until well blended and fragrant, about 1 minute.
- Add onions and cook until they start to soften, about 4 minutes. Add garlic about 2 minutes after onions.
- Add potato, carrots, coconut milk, water, and the rest of the chicken stock.
- Cover; simmer until chicken is cooked through, about 10 minutes.
- Uncover; simmer until slightly thickened and vegetables are tender, about 10 minutes more.
- Serve over steamed jasmine rice garnished with chopped peanuts, red pepper, and cilantro if desired.
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About the Author (Author Profile)
Self Described 'Domestic Divo' Joshua Trent shares his favorite Recipes, Household Advice, Gardening Guides, Tips on Entertaining and Seasonal Crafts.Subscribe
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