Recipes I Love ~ Yellow Thai Curry

Recipes I Love ~ Yellow Thai Curry

This recipe is from Import Foods.  They have the most amazing recipes, street vendor videos, and quality ingredients.  You can see what I mean here.   But this is the sort of simple sexy food we enjoy on a Saturday night.  It's also the sort of thing that Lex is accustomed to preparing for Mack in A Beautiful Silence.  Give it a try some night when you'e in the mood for something spicy and filling.  

The flavor of yellow curry paste is not much different than red or green, however we've recently discovered how much we like yellow curry. Yellow curry makes vegetables taste great in our opinion, and we've been eating more vegetables and less meat these days. Here is a basic Thai yellow curry with chicken and potato. It's also good with bell pepper, butternut squash, or any seasonal vegetable of your choice. Serve a generous portion and watch it disappear.

1 lb chicken, boneless and skinless, cut into bite-sized cubes
2.5 cups coconut milk
1 tablespoon Thai yellow curry paste
1 cup cubed potato
1/2 teaspoon salt
2 tablespoons fish sauce
2 teaspoons palm sugar

Boil the potato cubes in for about 5 minutes, drain and set aside. Pour 1 cup coconut milk into a soup pot. Over medium, heat the coconut milk until you see it boil, then add curry paste. Stir until fragrant. Season it by adding the palm sugar, fish sauce, and salt. Taste it and adjust flavors as you like. Add more chile paste to increase the spice level. Add chicken, cook, then add potato.

Add the remaining coconut milk, and continue to cook for another few minutes. Remove from heat and serve with jasmine rice.

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