This is a very basic recipe, it’s perfect for a weekday. I will post the longer version later (without using the paste).
Ingredients:
-3 tbsp. Yellow Thai Curry Paste I used this (Mae Ploy Yellow Curry Paste) Most Asian markets carry this.
-1 10 ounce can coconut milk
-2 tbsp. brown sugar
-2 cups cooked white rice
-1 boneless skinless chicken breast, cut into smaller pieces as shown in the picture above
-1 tbsp. sesame oil
-1 tsp. red pepper flake
-1 tsp. garlic powder
In a medium sauce pan on medium heat mix together the curry paste, coconut milk, and brown sugar. Let simmer for 15-20 minutes uncovered and stirring frequently (the sauce will thicken, that’s a good thing). While the curry is cooking cook the rice in a rice cooker. Next, take your chicken and mix the sesame oil, red pepper flake, and garlic powder. Let the chicken sit for about 10 minutes. Take a skillet and put on high heat then put in the chicken and cook for about 7 minutes by this time the curry should be done and the rice should be done as well. Mix them all together, turn yourself around, and that’s what it’s all about.
Enjoy,
Eric
Yikes,
I miss one day and you put up SEVEN posts. I better not let that happen again. But I had a cold. Congrats on all the good news. GREG
Hope you feel better. I had a cold for about 2 1/2 weeks, not fun.
Thai curries and sticky rice are an unbeatable combination! I look forward to the long version – I would normally stick to the path of least resistance but I’m curious how much more effort it would be from scratch.
It’s a process, takes a few hours, and requires a lot of ingredients. I’ll post when I have more time. Until then, enjoy everything else
…now I come back 2 days in a row and there’s nothing! Have you stopped eating? GREG
Leftovers…….ha!
Oh, yum. Yellow curry is one of my favorite feasts… love making curry from scratch, but it’s nice to have it available for a weeknight as well.
Thanks for stopping by. I appreciate the compliments.