Chicken Thai Yellow Curry

After looking into the fridge this weekend I didn't see much worth making. Luckily I remembered my favorite go to: Curry!

Curry is a very malleable dish. You can substitute or add more vegetables. Canned straw mushrooms, baby corn, and bamboo shoots can turn this from Thai to Japanese curry. And if you want to add some kick, feel free to add more chili powder or even some siracha sauce.

This time I even remembered pictures! Haha!

Chicken Thai Curry

Ingredients:
Homemade curry paste:
Half of a green bell pepper
Quarter of an onion
1 Green onion
2 tbsp Olive oil
1/2 tsp Ground cumin
1/2 tsp Tumric
1/2 tsp Paprika
1/4 tsp Fennel seed
1/4 tsp Mustard seed
1/4 tsp Cumin seed
1/4 tsp Freeze dried garlic
1/4 tsp Ground ginger
1/4 tsp Cinnamon
1/4 tsp Salt
1/8 tsp Chili powder
1 tbsp Lemon juice

Curry:
1/4 cup Carrots
1/4 cup Green bell pepper
1/4 cup Onion
1 Chicken breast
1 tbsp Olive oil
1 can Coconut milk

Equipment:
Cutting board
Knife
1 Medium skillet
1 Sauce pan
Blender
Spatula

Yellow Curry Paste:


Step One:
Chop the bell pepper, green, and yellow onion into chunks. They don't need to be perfect since they are going to be blended later.

Step Two:
Put olive oil in the skillet and place on cool burner. Add the vegetables and turn to medium low heat. You want to sweat the onions, which means cooking for a longer time but on a lower temperature. (Make sure you stir every once in a while) It will take about 5-10 minutes until the onions begin to turn translucent.

Step Three:
Once the onions are translucent add all the spices. Make sure to coat the vegetables thoroughly. Continue cooking for another 5 minutes.

Step Four:
Pour the skillets contents into a blender. Try not to spill any on yourself since it's still hot. Owie! Add the lemon juice and blend until a thick paste forms. Set aside.

For the rest of the curry:


Step Five:
Chop the vegetables into bite size pieces, about an inch squared. Set aside.

Step Six:
Slice the chicken breast into thin 1-2 inch strips.

Step Seven:
Place the chicken, curry paste, and olive oil into the sauce pan and turn to medium heat. Cook the chicken until no pink shows, about 7 minutes.

Step Eight:
Add the vegetables and coconut milk. Bring to a boil while stirring constantly. Another 5-7 minutes.

Step Nine:
Once it boils cover and reduce heat to low. Simmer the curry for 20 minutes.

Step Ten:
Serve and enjoy!