This is a Thai-based Yellow Curry recipe with potatoes, and let me assure you, it is incredible. Typically, yellow curry will not be too spicy, so if you have a sensitive pallet or adventurous children who want to try something new, this meal will be a perfect fit. On the other hand, it is effortless to add a bit of heat if you need to.
Yellow Curry Ingredients
- Yellow Curry Paste – The key to your meal turning out as well as possible revolves around the quality of the paste. Many local grocery stores have it with international foods; you can order it from Amazon or simply make it yourself at home.
- Rice – Any cooked rice will do, so choose your favorite
- Cornstarch – This is used to thicken the curry as it can be somewhat watery and thin
- Vegetables – Potatoes and onions are a must in this dish, and any additional that you prefer
- Chicken – Cut up cooked chicken or even a rotisserie chicken pulled apart can be used
- Coconut Milk – 2 Canned coconut milk
- Ginger – ⅛ tsp ground
- Garlic – fresh is preferred or ½ tsp ground
- Fish Sauce – to taste
- Lime Juice – to taste
Cooking Instructions
- Saute onions on medium heat until soft and translucent
- Add your vegetables, chicken, ginger and garlic
- Add yellow curry paste and saute for approximately 3 minutes
- Add coconut milk stirring in the cornstarch to thicken
- Once the pot comes to a boil, reduce the heat to simmer for 20-30 minutes, make sure the potatoes and chicken are cooked through
- Add your fish sauce and lime juice to taste, simmer for 3 minutes
This meal takes less than 45 minutes from start to finish and will fill you up without weighing you down. Best served over rice and keeps well in the fridge. For more recipes, workouts or just help feeling better about yourself and to get fit, check us out at BalanceKG
