Raise your hand if you like Thai food.
Did I just make you raise your hand in front of the computer screen? I hope so.
Because I am a fellow lover of curry.
The intense complexities, dozens of spices and hot yet cooling flavors are tantalizing. And who doesn’t like their meal served on a steaming clump of fragrant rice? Yum!
Although I am a lover of eating at Thai restaurants, I don’t get to as much I would like. But since I found out how easy it is to make curry at home, I have found many more occasions to enjoy it!
Seriously, all you have to do for this recipe is cook the chicken, saute onions and whatever other vegetables you have on hand (carrots, potatoes, squash, broccoli, etc.), add some yellow curry powder, wait for about 30 seconds until you can smell that wonderful waft of spices and then throw the chicken back in, add chicken stock, coconut milk and simmer that baby down.
And you can always leave out the chicken if you’re going vegetarian.
In about 30 minutes, you have a beautifully complex curry to pair with some rice and cilantro or Thai basil.
That’s what I’m talking about for tasty weeknight cooking with amazing leftovers!
So, there you go, treat yourself to some homemade curry anytime you need a trip to a land of exotic flavors.
Yellow Curry with Chicken
Enjoy this easy and flavorful yellow curry chicken with any vegetable you like.
Ingredients
- 1/2 tsp. oil
- 2-3 lbs. boneless, skinless chicken breast, cut into chunks
- 1/2 onion, sliced into half moons
- 1-2 cups vegetables of your choice (carrots, bell pepper, potato, squash, broccoli)
- 1-2 tbs. curry powder
- 1/2-1 can unsweetened coconut milk
- 3/4-1 cup vegetable or chicken broth
- salt and pepper, to taste
Instructions
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Add the oil to a pan (deep skillet or Dutch oven) on medium-high heat and then add in chicken pieces. Cook undisturbed for 3-4 minutes on each side, until cooked through, and set aside.
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Add the onion and other vegetables to the pan, add some salt and cook until slightly softened.
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Add in the curry powder and let it toast in the pan for 30 seconds or until fragrant. Return the chicken to your pan and stir everything together.
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Add in coconut milk and broth and simmer on medium-low for 30 minutes, or until the sauce is to your desired consistency. Taste and adjust seasonings as needed.
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Serve on a bed of rice topped with cilantro or basil.
