Monday, February 25, 2008

Yellow Coconut Curry

I made up this recipe, so have no idea what the "country of origin" is. It has lots of ingredients that can be found in Thai curry, so maybe that's what it is? Everything can be adjusted to your personal taste. I like this recipe because it's all pantry items, and comes together in about half an hour. You can add any vegetables you like- some like garbanzo beans, or pineapple might be nice. Serve over rice. Makes 4 servings.

Yellow Coconut Curry

1/2 onion, chopped
clove of garlic, chopped
1 Tbsp. yellow curry powder
2 Tbsp. red curry paste
4 chicken tenderloins or 1 chicken breast
dried or fresh basil
1 can sweet potato chunks
1 can coconut milk
peanut butter (if desired)

1. In a medium pot heat a few tablespoons oil over medium heat. Add chopped onion and garlic and cook until softened. While they are cooking, add curry powder and curry paste. Then add chicken. (I add tenderloins, straight from the freezer.)

2. Flip the chicken. Once the chicken has cooked on both sides, take it out and cut into cubes. Return to the pot and cook fully. (This WILL stain your cutting board bright yellow. And anything else it touches.)

3. Add dried basil if you're using it- wait for fresh.

4. Add 1 can of coconut milk, and heat. Add a few pinches salt, if desired, and a few tablespoons of peanut butter if you like peanut curry. Add fresh basil now. Don't let this BOIL, but it can simmer slightly while it heats and the flavors blend.

5. Just before serving, add a drained can of sweet potato chunks. Let them heat through, but not cook too long- they fall apart quickly.

No comments:

Post a Comment