Last week we experimented with curry! Yellow curry is a favorite dish of mine to get at Thai restaurants. When I used to work up in Portland, there was a great Thai food place just five minutes down the road. Every time I would get curry, the potatoes were a little under-cooked for my taste, but I would always think that curry is too difficult to make at home and I just put up with the under-cooked potatoes.
However, last week I was watching The Pioneer Woman on Food Network (fantastic tips and comfort foods, by the way), and she made a chickpea curry soup that looked so easy! So I headed on over to our local Asian grocery store, picked up a jar of yellow curry paste, and made it myself! You can use different vegetables, but I used ones that are similar to yellow curries that I've had in restaurants.
This curry is super simple to make and once topped with some chopped cilantro and some sliced red bell pepper, looks restaurant quality that friends will think you spent all day on.
Quick Yellow Curry
Makes 4-6 servings
Time: 45 minutes
Ingredients:
1 can sliced carrots
1 can baby corn
4 yellow potatoes (cubed)
1/2 white onion (diced)
1 cooked chicken breast (cubed)
2 tbsp yellow curry paste
1 can low sodium vegetable broth
1 can coconut milk
2 tbsp extra virgin olive oil
1 can baby corn
4 yellow potatoes (cubed)
1/2 white onion (diced)
1 cooked chicken breast (cubed)
2 tbsp yellow curry paste
1 can low sodium vegetable broth
1 can coconut milk
2 tbsp extra virgin olive oil
1 fresh squeezed lime
2 cloves minced garlic
1 bunch of chopped cilantro (some for rice, some for topping)
1 red bell pepper
2 cups jasmine rice
salt & pepper to taste
2 cloves minced garlic
1 bunch of chopped cilantro (some for rice, some for topping)
1 red bell pepper
2 cups jasmine rice
salt & pepper to taste
Directions:
First, get all your ingredients ready and separate into little bowls. This makes adding everything much easier. Plus, you can clean up cutting boards and utensils while it's simmering! Start a pot of boiling water with a pinch of salt for your potatoes. Cut up the yellow potatoes into about 1-inch cubes and add into the boiling water. Don't cut up the potatoes too early, or else they'll turn brown from oxidation and being exposed to the air. If you want to cut them up ahead of time, put the cubed potatoes into a bowl of water and cover with plastic wrap. Boil the potatoes until slightly tender (about 5 minutes). You don't want to over-cook them because they will cook more in the curry once it's simmering on the stove.
Get a soup pot, my favorite is our blue dutch oven we got as a wedding present, and turn it on medium heat with the olive oil. Once hot, add in the diced onion and cook until translucent. Then, add the garlic and a pinch of salt and pepper and cook for 2 minutes, stirring constantly. Don't let it burn! If it burns, your curry will be bitter. Next, add in the curry paste and cook for about 30 seconds. Right away, add in the can of vegetable broth and coconut milk and whisk until combined and bring to a simmer. Taste and add salt and pepper if needed.
While that is simmering, add 2 cups of jasmine rice to 2 cups of boiling water with a pinch of salt. Cook about 15 minutes until tender, then fluff with a fork. Add lime juice and a small handful chopped cilantro and mix into rice to flavor. Set aside.
Once the curry is simmering, add in the potatoes and chicken and let simmer until potatoes are fork tender. Last, add in carrots and baby corn. Let simmer on the stove until ready to serve. Just know, the longer you let it simmer, the thicker and thicker the curry will become.
Serve over cilantro-lime rice and garnish with julienne red bell pepper and cilantro to taste.
Enjoy!
Get a soup pot, my favorite is our blue dutch oven we got as a wedding present, and turn it on medium heat with the olive oil. Once hot, add in the diced onion and cook until translucent. Then, add the garlic and a pinch of salt and pepper and cook for 2 minutes, stirring constantly. Don't let it burn! If it burns, your curry will be bitter. Next, add in the curry paste and cook for about 30 seconds. Right away, add in the can of vegetable broth and coconut milk and whisk until combined and bring to a simmer. Taste and add salt and pepper if needed.
While that is simmering, add 2 cups of jasmine rice to 2 cups of boiling water with a pinch of salt. Cook about 15 minutes until tender, then fluff with a fork. Add lime juice and a small handful chopped cilantro and mix into rice to flavor. Set aside.
Once the curry is simmering, add in the potatoes and chicken and let simmer until potatoes are fork tender. Last, add in carrots and baby corn. Let simmer on the stove until ready to serve. Just know, the longer you let it simmer, the thicker and thicker the curry will become.
Serve over cilantro-lime rice and garnish with julienne red bell pepper and cilantro to taste.
Enjoy!
