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Yellow Curry Chicken


Yellow Curry Chicken
 
Author:
Recipe type: Ethnic, 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.
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
  1. 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.
  2. Heat olive oil in a large nonstick skillet or dutch oven over medium heat.
  3. Combine chile paste, curry powder, salt, cloves and ½ cup of chicken broth and cook until well blended and fragrant, about 1 minute.
  4. Add onions and cook until they start to soften, about 4 minutes. Add garlic about 2 minutes after onions.
  5. Add potato, carrots, coconut milk, water, and the rest of the chicken stock.
  6. Cover; simmer until chicken is cooked through, about 10 minutes.
  7. Uncover; simmer until slightly thickened and vegetables are tender, about 10 minutes more.
  8. Serve over steamed jasmine rice garnished with chopped peanuts, red pepper, and cilantro if desired.

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