YELLOW COCONUT CURRY RECIPE RECIPES

YELLOW CHICKEN CURRY WITH COCONUT MILK | ALLRECIPES

Yellow Chicken Curry with Coconut Milk | Allrecipes image

This is my very special curry recipe, handed down to me from my grandmother. I grew up in the British Virgin Islands in the Caribbean, and have eaten a lot of curry in my life, in every form you can imagine! This particular dish consists of a yellow curry sauce (a little bit spicy), with chicken and potatoes which is served over jasmine rice. You can also use it as filling inside of a roti skin (minus the rice).

Provided by Tanya Jenny

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

3?½ cups water, or more as needed
2 cups uncooked jasmine rice
2 tablespoons vegetable oil
1?½ pounds boneless, skinless chicken thighs, cubed
4 medium russet potatoes, peeled and cubed
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 (13.5 ounce) can coconut milk
4 cloves garlic, chopped
4 tablespoons yellow curry powder, or more to taste
2 tablespoons soy sauce
1?½ tablespoons white sugar, or more to taste
1?½ teaspoons garlic powder
1?½ teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon red pepper flakes

Steps:

Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.
While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.

Nutrition Facts : Calories 692.7 calories, CarbohydrateContent 86.6 g, CholesterolContent 68.4 mg, FatContent 26.5 g, FiberContent 5.1 g, ProteinContent 28.9 g, SaturatedFatContent 15 g, SodiumContent 768.7 mg, SugarContent 4.4 g

GUSTO TV - YELLOW COCONUT CURRY

Gusto TV - Yellow Coconut Curry image

Provided by GUSTOTV.COM

Number Of Ingredients 21

Ingredients

Yellow curry paste
2 teaspoons (10 mL) coriander seeds
2 teaspoons (10 mL) cumin seeds
1 teaspoon (5 mL) white peppercorns
1 teaspoon (5 mL) ground turmeric
1 stalk lemongrass, tough outer leaves removed, chopped, bottom half only
1 medium Shallot, finely diced
2 red bird’s eye chilies, seeds removed, roughly chopped 1/2-inch (1 cm) piece unpeeled galangal or peeled fresh ginger, roughly chopped
3 cloves garlic, roughly chopped
2 fresh lime leaves, finely chopped
For the curry
2 tablespoons (30 mL) vegetable oil
1 cup (250 mL) coconut milk, divided
1 cup (250 mL) vegetable stock or water
1 teaspoon (5 mL) finely grated or chopped palm sugar
1 cup (250 mL) diced peeled carrots (medium dice)
8 to 10 baby canned corn, halved
1 medium red bell pepper, cut in medium dice
6 small Thai eggplants, sliced into 1/2-inch (1 cm) rounds
2 teaspoons (10 mL) soy sauce
15 fresh Thai basil leaves

Steps:

Yellow curry paste:
In a spice grinder (or coffee grinder set aside for spices), grind the coriander, cumin, and peppercorns until its a fine powder. Transfer to a food processor or blender along with the rest of the ingredients, and make a fine paste. You may need to add a bit of water or coconut oil to help the mixture pure. You may also use a mortar and pestle to pound all of the ingredients, including the spices.
For the curry:
In a wok or large skillet, heat the oil over medium heat. Add the curry paste, and saut for 2minutes, stirring constantly. Add 1/2cup (125mL) of the coconut milk, and cook for 2more minutes. Add the stock (or water) and sugar, and season with some salt.
Add the carrots, canned corn, red peppers, and eggplants, and let simmer until almost soft but still slightly firm, about 3minutes. Add the soy sauce, and the remaining 1/2cup (125mL) coconut milk.
Cover and cook for about 2minutes. Remove the wok from the heat, and stir in the Thai basil.
Serve with steamed jasmine rice.
Serves 6

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