Yellow Thai Curry
Servings: 6
Ingredients
1 tbsp vegetable oil
1 lb chicken, cooked
2 tbsp vegetable oil
1 onion, diced
1 tbsp garlic, minced
1 tbsp ginger, minced
3 bell peppers, sliced
3 medium gold potatoes, cubed
3 carrots, sliced
3 tbsp Thai yellow curry paste
2-3 (14 oz) cans coconut milk
2 tbsp fish sauce (optional)
1 tbsp turmeric
2 tsp curry powder
salt and pepper to taste
¼ pineapple, sliced(optional)
¼ - ½ cabbage, sliced (optional)
¼ cup broccoli (optional)
2 celery stocks, sliced (optional)
¼ cup peas (optional)
Directions
Put oil in the pan on medium heat and cook chicken. Set chicken aside.
Using the same pan, cook onions, ginger, and garlic until fragrant.
Add the vegetables, curry paste, coconut milk and chicken. Cook on low heat, and until potatoes are soft.
Add the fish sauce, turmeric, and curry powder.
Salt and pepper to taste.
Notes
Number of coconut milk cans depend on how much liquid you want in the curry. If lazy, use frozen veggies.