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| Yellow Chicken Curry | |||||
| Ingredients: | |||||
| 3 each | medium white potatoes | ||||
| 1 can | coconut milk | ||||
| 3 each | basil | ||||
| 3 cups | steamed white rice | ||||
| 2 tbsp | minced ginger | ||||
| 3 tbsp | vegetable oil | ||||
| 1 each | roughly chopped red bell pepper | ||||
| 1 each | medium sliced onion | ||||
| 3 each | sliced chicken breast | ||||
| 2 1/2 tbsp | yellow curry powder | ||||
| 2 tsp | lime juice | ||||
| Directions: | |||||
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Prepare the steamed rice. Prepare potatoes: peel and dice them into even 1/2 inch cubes. In a medium saucepan, bring water to a rolling boil. Boil for 4-5 minutes - do not overcook. Run under cold water immediately for a minute or two to stop the cooking. Set aside.
2.Wash and dry the chicken breasts. Slice them thinly, into bite sized pieces. 3.In a small container, mix curry paste -- add the minced ginger, minced garlic and curry powder together until blended. Add the salt. 4.Bring a large saucepan to medium-high heat, add the vegetable oil. Saute the sliced onions and red pepper together for 2 minutes, until just tender, and add the chicken. Cook chicken over medium high heat until opaque, not brown, approximately 3-5 minutes more. 5.Reduce the heat to medium and add the curry paste and stir it in rapidly - don't let it scald on the pan. Add the coconut milk, stir to mix well, add the potatoes and heat over medium heat. 6.Serve over rice and top with basil, or, for a more traditional presentation, serve it separately with steamed rice. |
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