Golden Thai Chicken Curry
We've kept all the flavor of this takeout favorite but lowered the sodium and fat content. You can adjust the heat to your own liking by using fewer chili peppers in the curry paste. You can swap in extra-firm tofu if you prefer this as a vegetarian meal. This recipe makes 6 servings.
PREP TIME: 20 minutes
COOK TIME: 30 minutes
For the yellow curry paste:
4 cloves garlic, minced
1 tablespoon freshly grated ginger
2-6 Thai chili peppers, finely minced (use less for a milder curry)
1 1/2 teaspoons salt
1 tablespoon ground turmeric
1 tablespoon mild curry powder
1 teaspoon ground coriander
1 tablespoon lemongrass paste (find in your local Asian market or well-stocked grocery stores)
For the chicken curry:
Yellow Chicken Curry
2 tablespoons vegetable oil
1 large sweet onion, cut into 1-inch pieces
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
1 red bell pepper, cut into strips
1 large carrot, chopped
3 Yukon Gold potatoes, cut into 1" pieces
2 15-ounce cans coconut milk
1 tablespoon white sugar
1/2 teaspoon salt
Make the curry paste: add all curry paste ingredients to a small food processor and pulse until you have a paste. Transfer to a bowl and set aside.
Heat a large skillet to medium and add oil. Add onions and cook for 5 minutes, until the onions become translucent. Add chicken and curry paste and cook for 5 more minutes.
Add the red bell peppers, carrots, potatoes, coconut milk, sugar, and salt; stir to combine. Bring the curry to a boil, reduce to a simmer, cover and cook for 25 minutes, or until potatoes are fork-tender. Serve over steamed jasmine or brown rice.