Yellow Curry with Chicken
Summer / Fall / Winter / Spring / Cook / Dairy Free / Gluten Free / Liquid Coconut Oil / LouAna / Main Dish /
Weeknight cooking can be a daunting task and one that quite easily falls into a rut. Shake things up with a bit of spice with this quick yellow curry. The spices fill the kitchen as they’re toasted in a hot pan along with coconut oil, onions, garlic and red pepper. Peas and cilantro add a pop of color and freshness, making this an all-weather meal.
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Cook time: 45 to 50 minutes
Total time: approx. 1 hour
Serves: 4 to 6
3 tablespoons LouAna® Liquid Coconut Oil
1/2 large onion, thinly sliced
2 garlic cloves, minced
1 red pepper, cored and thinly sliced
8 ounces yukon gold potatoes, cut in 1/2-inch chunks
3 tablespoons yellow curry powder
1 large chicken breast, cut in 3/4-inch chunks
3/4 cup water
1 14-ounce can coconut milk
1 cup frozen peas
2 tablespoons fish sauce
1 cup cilantro, chopped, for garnish
3 to 4 cups cooked rice, to serve
In a large deep saucepan or Dutch oven over medium-low heat, sauté the onion, red pepper, garlic and 1 teaspoon kosher salt in LouAna Liquid Coconut Oil for 10 to 12 minutes until soft and translucent. Add the yukon gold potatoes and the curry powder and another teaspoon of kosher salt. Toast for 3 minutes until fragrant.
Stir in the chunks of chicken breast and another teaspoon of kosher salt. Add water and scrape up any curry and bits on the bottom of the pan. Add coconut milk. Bring pot just to a boil and then reduce to simmer. Cook for 25 minutes. Add peas and cook for an additional 5 to 10 minutes until potatoes are tender and chicken is cooked through.
Serve over your favorite rice. Garnish with chopped cilantro.
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Yellow Curry with Chicken Recipe photo credit: LouAna
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