We are major curry fans around here. This recipe is from an uncle of mine who lived in Thailand, and it is seriously delicious and so easy to make! It's a staple at our house, and I hope you love it as much as we do!
Yellow Curry with Chicken
Cook/prep time: 30 minutes
Serves 4
Ingredients:
1 can coconut milk
2-3 tablespoons of Mae Ploy yellow curry paste (I buy mine here
on Amazon, and I'm sure you could find it in some Asian markets too)
Around 1 cup of chicken breast, cut into bite-sized chunks (I cut and freeze large batches of raw chicken at a time which makes this really easy!)
1 potato, chopped into 1/4-1/2 inch pieces
1 yellow onion, diced
1 tablespoon fish sauce (optional)
Rice (I like to use jasmine. Make sure you start cooking this before you begin making the curry!)
Instructions:
Spoon the cream off the top of the can of coconut milk and place into a medium saucepan. Add curry paste and mix until it is thoroughly combined with no lumps. Heat for a minute or two on medium, then add chicken. Cook until the chicken is no longer pink on the outside. Add the rest of the can of coconut milk, the potato, and the onion. Return to a boil and cook until the chicken is cooked through and the potatoes are tender. Add fish oil, if desired. I have made it without and it turned out just fine, but it does add a little bit of flavor, and doesn’t make it taste fishy. Serve over rice.
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