Tuesday, January 5, 2016

Yellow Curry

1 lb chicken (1-2 boneless, skinless breasts, sliced; can also use beef or pork)
1 T vegetable oil
2 T yellow curry paste (for hot curry, use 3-4 T)
1 (13.5 oz) can coconut milk or cocnut cream
1 C chicken broth
1 tsp salt
2 tsp fish sauce (more or less to taste)
1 tsp sugar
1/4 tsp Accent (MSG) optional
1 C Thai pumpkin or potatoes (cooked and diced)
1 C peas
1 C red bell pepper, sliced

Brown chicken in hot oil in soup pot.
Add curry paste and cook 30 seconds, stirring constantly.
Stir in coconut milk and chicken broth.
Add salt, fish sauce, sugar, and Accent.
Sitr and cover, simmering for 5-10 minutes.
Add pumpkin, green peas, and red peppers. Cover and turn off heat.

To Prepare the Thai Pumpkin
Scrub, clean and wrap the pumpkin tightly with aluminum foil. Bake at 375 F for 1 hour and 15 minutes, until it's soft when squeezed. Let cool. Clean out seeds and cut into 1 inch chunks including the peeling.

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