YELLOW CURRY WITH CHICKENWell, I had a few extra minutes tonight and decided I would try to make some yellow chicken curry. My sister Dee brought me all the ingredients when she visited during Christmas. I figured it was about time I gave it a whirl. Except for the soy sauce all the ingredients you see below have never been in my house before. This was a whole new experience for me---exactly what I was looking for. I thought the curry would be beyond my capabilities but, suprise, it was fairly easy. The brown lump on the cutting board is palm sugar, I had to scrape off 2 tbsp worth. I think I have enough yellow curry paste to last a year or two so if you find you need some give me a call and I'll hook ya up. Btw, I only used 1/2 of the curry paste that the recipe called for and it was still HOT (imo).
Coconut milk being brought to a boil:
The finished product:
It was so yummy!! Here's the recipe if anyone wants to give it a try:
YELLOW CURRY WITH CHICKENIngredients
1 1/2 cups chicken breast
2 cups coconut milk
1 teaspoon yellow curry powder
4 tablespoons yellow curry paste
2 medium potatoes-peeled and cut into small cubes and then boiled in water for 5 minutes.
(sweet potato, taro root or pumpkin can be used instead of potato)
2 tablespoons palm sugar
3 tablespoons soy sauce
1 tablespoon mushroom sauce
Put half the coconut milk into a wok and when it starts to boil add the yellow curry paste and the yellow curry powder. Fry for 1-2 minutes and then add the chicken and potato. Stir together and add the palm sugar along the side of the wok until it melts and then add the soy sauce and mushroom sauce. Stir again and add the rest of the coconut milk. Simmer for about 5 minutes until the chicken and potatoes are cooked.