Ingredients
-
1
-
2
-
4
-
1/2
-
1
-
1
-
1/2
-
1
-
5 - 8
-
-
4 - 6
-
-
-
-
Directions
Yellow Chicken Curry, We have a Thai restaurant in town that makes the best yellow curry I found they buy their curry paste at a local Asian market and that was the key to this recipe A lot of curries have potatoes in them and you can certainly add it to this one but I prefer it with out I serve with Naan flat bread to scoop it up with , I made this by omitting the peas and basil Instead used about 3-4 cups fresh spinach I also added honey because I like just a little more sweet and spicy, although, the pineapple does a great job of adding that extra kick of sweetness I find it good practice to coat the chicken in the curry paste and cook the chicken that way before adding any coconut milk I had never tried curry before and this being my first curry meal I though it was amazing I’m hooked to yellow curry 🙂 and I will always use this as my base recipe Thanks so much!, To the person who is timid about the pineapple, the best yellow curries I have eaten have all had pineapple I promise it adds a balancing sweetness that complements the mixture of flavors I also slice onions and put them in at the same time as the carrots
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Steps
|
1
Done
|
In a Stir Fry Pan Mix 1 Can Coconut Milk and the Amount of Curry You Desire (start W/ Half If You Are Unsure). |
|
2
Done
|
Then Add Other Can of Milk and Heat Till Boiling. |
|
3
Done
|
Add the Meat and Continue to Cook. |
|
4
Done
|
When the Meat Is About 1/2 Way Done Add the Carrots and Water and Cook Till Carrots Are Tender. |
|
5
Done
|
Add Basil, Pineapple, Peas, and Bamboo Shoots and Cook 2 More Minutes. |
|
6
Done
|
Serve Over Rice, and Garnish With Chopped Cashews If You Desire. |
