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Saturday, January 8, 2011

Yellow Curry (anything!)

I'm a big fan of one pot meals. My family has a tradition of making big ol' batches of a dish and then saving it in individual portions to be eaten throughout the week when we don't have time to cook. These meals would usually have everything for a meal in one dish- something that this curry definitely has. Yellow Curry is one of these dishes that has nourished me through countless years of homework, stress, exams, and all of the difficult parts of life. It is a dish that leaves me feeling full and truly nourished- like I've gotten everything I need out of it, and I think that's a pretty hard thing to find in a dish.

This curry is easy to throw together, and you can really have fun with what you put in it. Feel free to use whatever vegetables you like, and you can use any kind of protein you can think of (chicken, shrimp, tofu, etc.), if you want to include that. Growing up, we generally made this with chicken, but I've been making it vegetarian style because my boyfriend is vegetarian, and I also don't use tofu due to my digestive issues- so you can really make this dish your own! It's all made in a Wok or a large saucepan, and is served with jasmine rice. Once you start making this curry your house will smell amazing and you just might have a few people at your elbow clamoring to see when it will be done!

Here are most of the ingredients all laid out ahead of time- doing this can be helpful during the cooking process, so you don't have to go searching for anything!

Here is the curry sauce before I added the veggies, and the rice cooking in the background.

Yellow Curry (chicken, or anything!)
-1 lb. boneless, skinless chicken breast cut into bite-size pieces (optional, or you can use another protein like shrimp or beef or tofu)
-2-3 cups fresh veggies, cut into bite-size pieces
-2 potatoes, cut into bite-size pieces
-2 carrots, cut into bite-size pieces
-2 tablespoons vegetable oil
-1 tablespoon red curry paste
-2 cans coconut milk
-3-4 tablespoons fish sauce (or soy sauce for a vegetarian version!)
-dash or two of salt
-2 tablespoons white sugar
-1 tablespoon yellow curry powder
-1/2 to 1 cup chicken stock, vegetable stock, or water
-1/2 bay leaf- optional
In a wok or heavy saucepan on medium heat, heat the vegetable oil, red curry paste, and about 1/3 of the coconut milk for about 5-10 minutes, stirring occasionally, until it forms a thin gravy.
(Optional: turn the heat to high, add the chicken or other protein, and cook until the chicken is halfway done, about 5 minutes)
Turn the heat to high and add the fish sauce, sugar, salt, yellow curry powder, the rest of the coconut milk, and the stock or water, and mix well.
Add the potatoes and carrots, and pre-cook for about 5 minutes or so. Add the rest of the vegetables and let simmer for 5-8 minutes, until the veggies are just done.
Serve with jasmine rice- can be white or brown, and cooking directions should be on the package!

The finished curry and rice- enjoy!!

Savor it!

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