Sunday, January 10, 2010

RECIPE: Yellow Chicken Curry

I love Thai food and I'm always eating out at Thai restaurants, so to try and save some money, I decided to try and make some Thai food at home. My first attempt is with Yellow Chicken Curry. This dish turned out pretty good. There are a few tweaks I will make the next time I make this dish, but overall I was really happy with it.

Here's the recipe I followed:
3 medium White New Potatoes
1 can (13.5oz) Coconut Milk
3 tablespoon Basil
3 cups Steamed White Rice
1 can (8oz) Bamboo Shoots - drained & rinsed
2 tablespoon Minced Ginger
3 cloves Garlic minced
3 tablespoon Vegetable Oil
1 Red Bell Pepper 1/2" diamond shapes
1 medium Onion sliced on bias
2 tablespoon Salt
2 whole Chicken Breasts sliced thin
2 1/2 tablespoon Spicy Curry Powder or Curry Powder plus Red Pepper Flakes

Prepare the Steamed Rice

Prepare potatoes: Peel the potatoes, dice them into even, 1/2" cubes. In a medium saucepan, bring water to a rolling boil. Boil for about 4-5 minutes, until firm with a fork, do not overcook. Run potatoes under cold water immediatelly for a couple minutes to stop the cooking. Set aside.

Wash and dry the chicken breasts. Slice them into thin, bite-size pieces.

In a small bowl, create curry paste by mixing together the minced ginger, minced garlic and curry powder until blended. Add salt.

Bring a large saucepan to medium-high heat; add vegetable oil. Saute the sliced onions and red bell pepper together for about 2 minutes until just tender, add the chicken. Cook the chicken over medium-high heat until opaque, not brown, about 3-5 minutes.

Reduce the heat to medium and add the curry paste and stir it in rapidly. Add the coconut milk, stir to mix well, add the potatoes, and cook over medium heat.

Serve over rice and top with basil.