Yellow Coconut Curry

Add chicken, an egg, or your other favourite proteins to complete this delicious recipe. Often times, we make this dish with 2 boneless chicken breasts baked in the oven. 

To start:

Peheat the oven to 375 degrees Fahrenheit, place two towel dried chicken breasts in a shallow oven safe baking dish. Add water to cover the bottom of the dish and season with salt and pepper. 

Then, Cover, and bake in the oven until cooked to an internal temperature of 165 degrees Fahrenheit. Uncover the dish, remove tender chicken breasts to let sit, then slice. 

Semi-Pro Tip: Do the chicken first. Overall the timing works better, and makes your cooking experience enjoyable and efficient.  Once, the chicken is in the oven — start prepping and sautéing the aromatics and vegetables. 

Continue,

In a cast iron frying pan, with butter — prepare, and sauté the following vegetables. Once cooked, reserve in a separate bowl away from the heat.

1 Onion, quartered and sliced

1/4 small cabbage, squared

2 Carrots, julienne or thin strips

1/2 red bell pepper, small dice

Mushrooms, de-stemmed and quartered.

4 leaves kale, blanched and cut to bite sized pieces

In a separate sauce pan, combine and heat the following ingredients, 

200 mL of coconut milk

500 mL chicken stock

1-4 tbs Curry Paste, our go it is AROY-D, and learn to personalize the heat to taste

The finishing touches,

Once the vegetables are cooked, add the sauce mixture to the cast iron frying pan, and then add the sliced chicken to the yellow curry mixture, combine and serve with your favourite style of noodle or rice.

Let sit for a few minutes, or eat right away. Enjoy tonight and save leftovers for soup tomorrow. Master this simple recipe and mix up the ingredients or the colour of the curry. There are endless possibilities to enjoys great curry with simple ingredients — without having to leave home.