Meiling's Yummy Thai Yellow Curry |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this recipe from a Thai cooking class (taught by Meiling Dawson Orson Gygi) and modified it just a little. It's very versatile and delicious. Sometimes I use tofu instead of chicken or all veggies. I use whatever vegetables I have on hand... carrots, onions, peppers, broccoli, etc. Beef can also be used or red curry (I'm going to post the beef and red curry in a separate recipe... but the meats and curries are interchangeable. I serve it over cooked rice (I use 1 cup of brown rice which I boil for 20 minutes before adding a cup of white rice... for better health without sacrificing texture or flavor). Ingredients:
1 1/2 tablespoons canola oil |
2 tablespoons yellow curry paste (less for kid-friendly, more for i love heat ) |
3/4-1 lb chicken, cut into bite sized pieces (can sub tofu or use extra veggies for vegetarian) |
2 (13 1/2 ounce) cans coconut milk (can sub regular milk and 1/2 t cornstarch for one can) |
4 tablespoons fish sauce |
1 -2 tablespoon sugar |
1/2 teaspoon paprika |
lime zest from 4 lime (or 6 kaffir leaves, specialty asian market food) |
2 medium potatoes |
1 yellow pepper (can use red or orange or green) |
3 medium carrots |
1 medium onion |
Directions:
1. Heat oil in pan on medium heat and add curry paste. Stir fry until fragrant.
2. Add chicken and cook for about 2 minutes.
3. Add coconut milk, fish sauce, sugar, paprika, and lime zest or kaffir leaves.
4. Continue to simmer chicken for about 10 minutes, then add potatoes.
5. Add other veggies about 5 minutes after potatoes.
6. Total cooking time after adding chicken to pan is ~30 minutes.
7. Serve with rice. I like to use brown rice because it is healthy. I cook the brown rice for about 20 minutes before adding white rice (I use calrose) - it makes a great mixture that is much healthier than plain white rice.
8. Notes on ingredients -
9. Curry: I have found the brand Mae Ploy is sold in generous sizes and is very reasonably price (it comes in a 14 oz round cardboard carton which is refrigerated after opening and lasts a LONG time, and I paid about $2.50 in an asian market).
10. Fish Sauce: I have been very happy with the asian market brand Viet Huong Three Crabs Brand (there's a white square with 3 green crabs on the center of the label).
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