I love Thai food but I have always shied away from cooking it because I felt like it would be too complicated. But since I have yet to find a really tasty version of yellow curry with chicken and pineapple for take away close to our house I decided to make my own and you know what? It is not as hard as I imagined and for my first attempt I was very pleased with the results! So if you too have a hankering for yellow curry then continue reading for the simple yet fulfilling recipe.
Gather:
1 14oz can of coconut milk
2 Tbl curry powder, I used Machi Curry
1 lb chicken breast, diced
small yellow onion, thinly sliced
can of diced pineapple or fresh dice pineapple
1 red fresno chili, minced
4-5 small red potatoes
green beans, ends trimmed
1/4-1/2 cup stock, vegetable or chicken
fish sauce, optional
Do:
Cut potatoes into bite size pieces and parboil, return to pot and set aside.
Meanwhile, heat olive oil in a large pan and saute the onion and fresno chili until soft, add in the curry powder and continue to cook until fragrant. Scoop out the top layer of coconut cream and add to the pan and slowly melt until it is incorporated with all of the spices. Add in the diced chicken and cook through. Stir in the rest of the coconut milk, stock and bring to a boil, then lower to a simmer and cook until you reach the consistency desired. For me I simmer the curry for about 30-45 mins. Once the curry has reached the desired thickness add in a dash of fish sauce and stir in the potatoes and green beans. Serve over brown rice or quinoa for something different and top with the juicy pineapple pieces.
Enjoy your yellow curry creation! I know we did.
adapted from this recipe
