Thai-inspired Yellow Curry
I love yellow curry, this is my go-to jumping off point but I always just go with the flow and use what I have on hand. Easily made vegetarian or vegan.
Amy Laun has made this 3 times!
Ingredients
5-ish chicken thighs, cut into bite sized pieces / sub tofu for vegetarian
1 Yellow Onion, diced or sliced
4 Cloves Garlic, smashed peeled and roughly chopped
1" knob of ginger, minced/grated
3 cups diced eggplant (most peels removed)
3 cups diced potato (I like yukon gold)
1 can Maesri Yellow curry paste
2 cans full fat coconut milk
Fish Sauce (omit if vegetarian)
Thai Seasoning Sauce, okay to sub soy sauce (optional)
Sugar (Any kind will do!)
1 Lime, cut into slices
Short grain white rice
Instructions
Prep all your ingredients, things will move fast.
In a large skillet, heat 1 T. Neutral oil. Once hot, add your eggplant. Cook, stirring infrequently, for about 5 minutes or until you are developing good color and carmelization. Add about 1 T Thai seasoning sauce, toss, and cook one minute more. Turn off heat an set aside.
In your Dutch oven heat 1 T oil over medium heat. Add in your onion and cook until soft and starting to develop color, about 4 minutes. Add in your chicken cook until no pink remains on the outside, don’t worry about the inside - it will finish cooking later. Add in your garlic and ginger, stir to coat. Add you potatoes and cook about 3-minutes.
Add in your curry paste (the whole can) and stir to coat everything. Cook, stirring often for about 3 minutes to help enhance the flavors of the curry paste.
Stir in two cans of full fat coconut milk, simmer until chicken is cooked through and you are ready to eat.
Before serving add 2 T sugar and 1 T fish sauce, taste and adjust as needed
Serve over rice with fresh lime or nam prik
Notes
Note on ingredients: I just work with what I have, these are my standard veggies to put into it, but it's also good with any vegetables you have on hand. Add heartier ones earlier and softer ones later. Carrots, bell peppers, broccoli, cauliflower, peas, green beans would all be yummy!
5-ish chicken thighs, cut into bite sized pieces / sub tofu for vegetarian
1 Yellow Onion, diced or sliced
4 Cloves Garlic, smashed peeled and roughly chopped
1" knob of ginger, minced/grated
3 cups diced eggplant (most peels removed)
3 cups diced potato (I like yukon gold)
1 can Maesri Yellow curry paste
2 cans full fat coconut milk
Fish Sauce (omit if vegetarian)
Thai Seasoning Sauce, okay to sub soy sauce (optional)
Sugar (Any kind will do!)
1 Lime, cut into slices
Short grain white rice
Recipe Notes
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I often substitute cauliflower for the potato but it is so good with both!
Love this!