Yellowish Thai Chicken Curry

This amazingly delicious Thai Curry recipe isn’t the traditional recipe that calls for making everything in a big skillet all at once and letting it simmer. Mine’s a bit more labor intensive but it’s so very worth it. The level of spice is intense so you may want to reduce it a bit, or as the menu says, you can go native and add even more. You’ll also want to make some white rice or get yourself some naan and do some dippin’. Recently I made my own naan and… it was a game changer. Infinitely better than the store bought stuff. Also, if you’re making this in the summer, be sure to use those summer veggies of squash and zucchini. Just sauté them a bit before adding the onions and peppers.

Curry Ingredients:

• 1 Lb Chicken Breasts boneless & skinless cut into strips

• 2 Golden Potatoes or 10 Baby Potatoes cubed into small pieces

• 1 Carrot sliced thinly & halved

• 1/2 Yellow Onion julienned

• 1/2 Red Bell Pepper julienned

• 1/4 Green Bell Pepper julienned

• 1 Small Jalapeño seeded & diced & chopped

• 1/4 Cup Hatch Green Chiles

• 3 Cloves Garlic diced

• Butter

• Sesame Oil

• 4 Tbs Yellow or Red Curry Paste

• 1 14 Oz Can Coconut Milk

• 1 Tsp Fish Sauce

• 1 Tbs Lime Juice

• 1 Tsp Sambal Oelek

• 1 Tbs Brown Sugar

• 1 Tbs Yellow Curry Powder

• 1 Tsp Garam Masala

• 1 Tsp Smoked Paprika

• Cilantro

Chicken Marinade:

• Dash Sesame Oil

• Dash Liquid Smoke

• Yellow Curry Powder

• Garam Masala

• Paprika

• Cayenne Pepper

• Salt

1. The first thing you’ll want to do, even before you heat up a large skillet to cook everything in, is to marinate the Chicken by pouring a dash of Sesame Oil and Liquid Smoke on the Chicken strips in a big bowl and make sure they’re coated. Then shake in the rest of the marinade ingredients in whatever portion you desire for taste and spiciness. Let that sit in the fridge for a few hours.

2. When ready, turn the dutch oven to medium, add some Butter and more Sesame Oil and sauté them Chicken strips until they’re done all the way through. Put them on a plate and let them cool once they’re done.

3. In the same skillet add some more Butter and scrape the bottom before cooking them cubed Potatoes.

4. When the Potatoes are 3/4 of the way done or so, you can add some Salt and a few other Seasonings to give them some bite and then add more Butter or Oil and toss in the Carrots, letting them cook for a bit before throwing in the thinly sliced Yellow Onion, Red Bell Pepper, Green Bell Pepper, and Jalapeños.

5. Towards the end of all of that being cooked and soft (especially the Potatoes), throw in the Garlic and the Hatch Green Chiles and sauté for a few more minutes. Also add more Spices if desired.

6. Now pour the Chicken in with its juices that have accumulated at the bottom of the plate or bowl and stir everything around with your wooden spatula. Then add the Curry Paste and make sure everything gets coated.

7. After the Curry’s coated everything, pour in the Coconut Milk Can and stir again. Bring the skillet to a boil before dropping down to a simmer. Make sure to stir regularly.

8. Now add the Fish Sauce, Lime Juice, Sambal Oelek, Brown Sugar, Curry Powder, Garam Masala, Smoked Paprika, and whatever other spices you desire and stir around your curry.

9. Make sure the thickness of the curry is to your liking before taking the whole concoction off the heat and scooping spoonfuls of the spicy goodness onto some white rice. Garnish with Cilantro and enjoy your hot, spicy, and delicious Thai creation!