Hello my fellow Steemians!
It is midnight right now and I’m writing to you with a happy tummy before I hit the sack. Today, I made Coconut- Chicken Curry with vegetables and it is delicious! This curry recipe is so easy to make at home and such a fantastic meal that you will want more. Curry has many different variations among regions and culture. There are dry and wet version. Meat or Vegan dish. I simply want to share with you my recipe and hope you will like it as much as I do. This recipe has become my family favorite!
Warning: you’re probably going to get SUPER hungry cooking this dish and your mouth will water just by smelling it because the coconut milk and curry smells amazing!
Begin by gathering your ingredients. Servings: 6 servings
· ½ cup yellow curry paste (**Any unused curry paste can be stored in the freezer for future use again**)
· 2 lbs chicken thighs, cut into ½ inch chunks (you can use any type of chicken – boneless, skinless, chicken breasts ,etc)
· 6 - 7 potatoes, depends how small or big
· 1 whole red bell pepper
· 5 -7 carrots, depends how small or big
· 1 ½ tablespoons coconut oil
· 1 can coconut milk
· Green onions (for decorations)
· 1 teaspoon Soy sauce and 1 teaspoon oyster sauce
· Salt, pepper, paprika, and white onion powder
As you can see there are a variety of curry paste available from mild to spicy. The taste and spice level of this dish will vary a bit depending on the type of curry paste you use. Red curry has always been my favorite as it is SPICY and HOT. I went with the yellow curry paste as it is less spicy than the other curry pastes and my family can’t handle hotness. The green paste is mildly hot. If you can handle spice, then go for the red or green curry paste.
First, put your apron on.
1. Wash your vegetables and using a peeler, peel the potatoes and carrots skin. Discard the skin.
2. Cut your vegetables (potatoes and carrots) into chunks or cubes. Thinly slice the red bell peppers.
3. Cut your chicken thighs into 1/2-inch chunks, removing the bone or skin if you wish. I store the bones in ziploc bag and refrigerate it later whenever I make soup.
4. Bring a pot of water to a boil and toss lightly the potatoes and carrots. Cook on low-medium heat for 10 - 15 minutes.
5. Stir the potatoes and carrots occasionally and when cooked use a strainer to pour in the vegetables. (Try not to overcook the potatoes and carrots or they will be mushy)
6. In a large pot, on low-medium heat, add 1 ½ tablespoons coconut oil. Once it melts, add the chicken chunks gently to avoid the oil from splashing. Swirl it around and season the chicken chunks with salt, pepper, paprika, white onion powder, soy sauce and oyster sauce.
7. Increase the heat to medium and cook the chicken chunks until it is no longer pink for 7-10 minutes.
8. Once the meat is cooked, pour 1 can of coconut milk, red bell peppers, potatoes and carrots and ½ cup yellow curry paste. Stir to combine the flavors all together.
9. Allow to simmer on low heat until the chicken is tender and moist and the soup is thickening for approximately 10 minutes. (Taste the sauce to see if the curry flavour is too strong, then you can add 1 or 1/2 cup of water. I added 1 cup of water)
10. Served fresh with steamed white rice or any kind of rice you prefer.
11. Garnish with chopped green onions if you like. The end results sure are pleasing. Enjoy!
And that is pretty much it! Simple right? Dinner is served and it is SO YUMMY IN MY TUMMY! You MUST try this dish!
Have you tried this curry dish before? If so, please let me know and comment below. All pictures are taken with my Samsung Galaxy 7.
Thank you so much for your support!!! As always, don’t forget to: