Curry, an explosion of flavors and an easy weeknight fix.
In my pantry, you’ll always find a supply of coconut milk and cans of bamboo shoots and water chestnuts just standing by to be basic ingredients for a curry dish. Just add some meat, whatever vegetables you’ve got on hand (well maybe not a turnip) some cilantro and you’ve got a quick and scrumptious meal in no time. If you happen to have a lime as well, even better. I don’t know how many times I’ve said “I don’t know how I ever lived without coconut milk, cilantro, lime and curry.” And then I see many of you commenting that you flat out “don’t like curry”! Are you a curry lover or hater? I’m a lover so let’s take a look at my latest dish.
As you can see during my last trip to HMart, I went a little wild grabbing curries. I’m really anxious to compare the different flavor styles. The Yellow is Southern Thai and recommended to use with chicken, the Massaman is Southern Thai as well and is recommended with beef. Panang is a Laotian curry and milder in flavor. The Red Curry is a stronger and hotter mixture that I think sounds great for a pork dish.
So far, the two that I’ve opened, the Yellow and the Panang are packaged inside the cardboard round packaging in a plastic pouch and are thick moist offerings of exotic curry paste. Much different from the curry powder I’ve bought from Safeway that is a yellow powder combination but similar to the Thai Kitchen brands I’ve bought in small jars at Whole Foods.
Yellow Chicken Curry:
- 1 boneless skinless chicken breast, cubed and sautéed until almost done
- 1/2 small sweet onion, quartered
- 1 can coconut milk
- 4 basil leaves, cut in thin strips
- 2 T yellow curry
- 1/2 C. pineapple chunks
- 1 carrot, peeled and sliced
- 1/2 C. water
- 1/2 C. frozen peas
- 1 lime
- chopped cashews and cilantro for garnish
- 3 C. steamed jasmine rice
I thought this was busy enough, so didn’t add either bamboo shoots or water chestnuts.
Start cooking the Jasmine rice according to package instructions.
In a big skillet heat about 1/8 c. oil and add cubed chicken. Add the onion and carrot and cook until chicken is almost done. In a sauce pan, add the coconut milk and the curry and bring to a simmer. Transfer the chicken, onion and carrots to the curry and milk. Simmer on low for about 5 – 10 minutes, making sure that the flavors are blending.
Add the water, peas, basil ribbons (or dried basil) and pineapple and cook until heated through. At the end add a squeeze of lime juice and zest from 1/2 of the lime.
Spoon rice into a couple of bowls and spoon chicken curry mixture over rice. Garnish with cilantro and chopped cashews and enjoy.
In my photo of the dish, I didn’t spoon a lot of the curry mixture over the rice. I guess I thought I needed to show the rice in case you didn’t believe it was under there…or something! The final dish offers twice that much curry over the rice. Serves 2 (with leftovers for lunch the next day)
The flavors of yellow curry are exquisite. Every bite is a savory treat. And with the sweet pineapple this dish is truly a treat. Chopped sweet potato is also a very good substitution for the sweet pineapple.
And it was on the dinner table in around 30 minutes.
Yellow Curry Chicken Soup…It’s What’s For Dinner.