Easy Thai Yellow Curry
Easy Thai Yellow Curry
In 2016, I went to Thailand attended a cooking class on a farm and toured a local market - my favorite part of the trip. We mashed our own curry paste in a mortar and pestle with ingredients we picked from the farm. Although this curry is not as authentic or made from scratch as that first curry I made, it is a simple one with ingredients from your local store for a delicious curry any day of the week.
Ingredients:
2 tbsp coconut oil
Salt and pepper
2lbs boneless, skinless chicken thighs
1 yellow onion, chopped
4 carrots, sliced
1-2 gold potatoes, 1/2 inch dice
1 tbsp minced ginger
2 tbsp minced garlic
3 Thai chilis, seeds removed (optional if you like heat. Can sub sriracha, chili paste or jalapeños)
16oz chicken broth
2 tbsp yellow curry powder (or paste)
32 oz aroy-d coconut milk
1 tbsp fish sauce
2 tbsp coconut sugar
1/8 cup chopped cilantro
1/8 cup chopped basil (Thai basil preferred)
Zest of 1 lime
Juice of 1/2 lime
Method:
On the stovetop, preheat a heavy bottomed pot on medium heat. Meanwhile, salt and pepper the chicken thighs.
Add coconut oil to heated pot, and brown the chicken thighs, about 3 min per side.
Remove chicken to a plate, and add the onion, carrots and potatoes. Sauté until starting to soften, about 7 min.
Add garlic, ginger and chilis and sauté until fragrant, about 1 minute. Deglaze the pot with chicken broth, and scrape up the brown bits on the bottom of the pot.
Add curry powder, coconut milk, fish sauce, and coconut sugar.
Bring to a boil, add the chicken thighs back in and reduce heat to simmer. Cover pot and let cook for 20 min.
Remove chicken and dice into bite-size pieces and return to pot.
Remove from heat, add chopped cilantro, basil, lime zest and lime juice. Add salt to taste.
You can add more lime juice, cilantro, coconut sugar or fish sauce to meet your own flavor preferences.
Serve with rice or cauliflower rice. (If you eat with regular rice, it is not paleo or keto).
