Thai Yellow Curry

 

Ingredients

  

• ▢ 1 tablespoon oil
• ▢ 1/2 large onion , chopped
• ▢ 1 pound boneless skinless chicken breasts , cut into bite-sized pieces
• ▢ 2 medium gold potatoes (or about 10 baby gold) ½’’ cubed
• ▢ 1 large carrot , thinly sliced
• ▢ 3-4 Tablespoons yellow curry paste *or homemade curry paste
• ▢ 2 teaspoons freshly grated ginger
• ▢ 2 cloves garlic
• ▢ 27 ounces coconut milk (2- 13.5 ounce cans)
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon fish sauce (optional)
• ▢ 1 Tablespoon lime juice
• ▢ 1.5 tablespoons brown sugar
• ▢ Hot cooked rice , for serving (white, jasmine, brown)
• ▢ Garnish with fresh cilantro and/or siracha and serve over rice.
• Instructions

 

• Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
• Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
• Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
• Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
• Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.