Quick & Easy Week Night Dinner - Thai Yellow Curry
In the past couple of years the husband and I have been branching out and trying new Thai and Indian recipes and restaurants, which is how I fell in love with Curry. I love curry. It's sweet, savory, and satisfying...who knew it was actually pretty easy to make too.
Quick & Easy Thai Yellow Curry
HERE IS WHAT YOU NEED: 2-3 chicken breasts (sub tofu for vegetarian), 2 medium potatoes, 1/2 yellow onion, 1-2 cans coconut milk (I used 2 because I wanted more broth and a larger quantity), 2-3 tbs of yellow curry paste, 2-3 tbs sweet Thai chili sauce, 1-2 tbs Sriracha sauce (use more or less of the last three ingredients to adjust spice level), 1-2 tbs fish sauce (optional, mainly used for saltiness), handful sliced sweet peppers for toppings, boxed rice (jasmine or white), salt + pepper to taste
WHY THIS WORKS DURING THE WEEK: I made this on Sunday because it was my first time to make curry and I was not sure of the difficulty level. Over all I think this recipe would take 20-30 minutes the second time I make it, making it a perfect week night dinner. I made enough to eat it two times this week, which also makes it a perfect week night dinner. You could also freeze half to thaw and eat at a later time.
LETS GET COOKING: Its pretty simple. Cube the potatoes, boil until soft, and set aside. Dice onion. Slice sweet peppers. Cube chicken. Add 1/2 can of coconut milk to a hot stock pot (may be thicker than remaining liquid), heat until oil separates, add chicken, brown chicken on both sides. Add rest of coconut milk, curry paste, yellow onion, chili sauce, fish sauce, and Sriracha sauce. Bring to a boil. Reduce heat and simmer for 15 minutes. Add potatoes. Cook rice. Plate. Wah-la!
Quick & Easy Week Night Dinner - Thai Yellow Curry Recipe
2-3 chicken breasts cubed (sub tofu for vegetarian)
1-2 medium potatoes peeled and cubed
1/2 yellow onion diced
1-2 16 oz cans coconut milk
2-3 tbs yellow curry paste
2-3 tbs sweet Thai chili sauce
1-2 tbs Sriracha sauce
1-2 tbs fish sauce (optional)
Handful sweet peppers, sliced
Salt + pepper to taste
1-2 cups cooked rice (you are supposed to use jasmine but I just used white rice since I already had it in my pantry)
Cube chicken. Diced onion. Slice sweet peppers. Peel and cube potatoes.
Boil potatoes until soft and set aside.
Add half can of coconut milk (may be thicker than remaining liquid) to a heated stock pot. Heat until oil begins to separate from milk. Add chicken and brown on all sides. Add remaining coconut milk, add additional can if desired.
Add onion, curry paste, Thai chili sauce, Sriracha sauce, and fish sauce to stock pot. Bring to a boil. Reduce heat and simmer for 15 minutes. Add potatoes.
Plate and top with sweet peppers. Enjoy!
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