- 1.5 lbs chicken breast
- 4 medium red potatoes
- 1 can (14 ounces) coconut milk
- 1/4 cup yellow curry paste
- 1/4 cup butter
- 1 onion
- 4-5 cloves of garlic
- 2 tablespoons brown sugar
- 2 large dollops Gourmet Gardens® Ginger
- 1/4-1/2 teaspoon of Redmond's Sea Salt
Directions:
Dice chicken and set aside. Cut potatoes into small cubes and set aside. Mince onions and garlic and set aside.
In a large sauteuse pan, melt the butter on medium low. Add the curry paste and cook for approximately five minutes. Add onions and cook until translucent, approximately 10 minutes, adding in garlic, ginger, and brown sugar mid-way through.
Add in the chicken and cook until the outside is white (approximately 10 minutes), adding potatoes in mid-way through. Add coconut milk and stir thoroughly. Once a vigorous simmer is reach, cover and simmer for approximately 30-35 minutes, turning the heat to low if need be.
For a thicker sauce, after 25 minutes, remove cover and let simmer for 10 more minutes (the photo below was taken before reducing the sauce).
Myrtle's Note: I read and read and read about curries, but never found exactly the recipe I wanted. Having bought the yellow curry paste some months ago, I decided I would start with that and followed suggestions I found in the comments of recipes I browsed. The repeated advice is to cook your spices (in this case primarily the curry paste). I found it interesting that, in curries, the spices and onion mixture is considered to be the broth. Traditionally, this would also have fresh tomatoes in this, but I am not a huge fan of tomatoes. Be warned, yellow curry paste is spicy!
Yield: 4 servings
Source: Myrtle (ideas gleaned from reading commentary on making curries)
