I'm not one for branching out to other cuisines really. I'd rather go out to eat when wanting something like teriyaki or curry. This recipe has changed my mind about that. I had this curry at a friends house. It is her recipe that she has perfected after trial and error. She suggests specific ingredients that you might have to get at an Asian or Middle Eastern grocery store, but I was able to find most everything at my Central Market. You can get the curry paste in the can from Amazon. If you can't find garlic ginger paste (or don't want to buy a huge jar) you can used equal parts jarred minced garlic and jarred chopped ginger found in the produce section at the store. Make sure you get the coconut cream that does NOT have added sugar. If you can't find it at your regular grocery store, go get it at Trader Joes. It does take a bit of time to cut up all the chicken and veggies, but it is worth it! It makes a lot! I'm talking about a gallon. We had it for 3 meals and then froze the rest. I'm so glad that I was able to add this recipe to my blog! Gives it an exotic feel, don't you think? :) Thanks Jennifer!
Thai Yellow CurryJennifer Qureshi
1/4 cup canola oil
2 TBSPs ginger garlic paste (see pic) OR 1 TBSP jarred minced garlic and 1 TBSP jarred chopped ginger
1 can Maesri yellow curry paste (see pic)
2 TBSPs Madras Curry Powder (see pic)
3 cups chicken broth
5-8 yellow potatoes peeled and cut into large pieces
1 16oz bag baby carrots
2 (15oz) cans coconut cream
1 1/2 lbs chicken, sliced into bite size pieces
2 red onions cut into chunks
2 bell peppers, any color
Salt to taste
Cilantro to taste
1. Heat oil in a large pot over medium heat. Add ginger garlic paste; stir and cook for 3 min.
2. Add curry paste; cook and stir for 2-3 min. Add curry powder; cook and stir for 1 min.
3. Add chicken broth and bring to boil. Add potatoes and carrots; cook 15 min, covered.
4. Add coconut cream; stir. Bring to a boil; add chicken; cook for 5-10 min covered, but not on high or the cream will get lumpy, so watch it!
5. Add onion, and bell pepper. Simmer covered for 10 min more or until you like the tenderness of veggies.
6. Add salt and cilantro to taste. Serve over sticky rice.