Dairy Free Yellow Curry Chicken Recipe
One of my favorite dishes to order when we grab Thai food is yellow curry. I love it so much I wanted to perfect my own recipe at home that you can make too! Make a batch of this for dinner sure is a treat!
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Ingredients:
- 1 tbsp. Virgin coconut oil
- 3 tbsp. Yellow curry powder
- 1 15 oz. Can of Coconut milk
- 1 15 oz. Can of Coconut cream
- 1/2 cup Chicken stock
- 4 Carrots, peeled and sliced into chunky squares
- 3 Medium-size potatoes, peeled and cut into bite-size pieces
- 1 Yellow onion, sliced into wedges, then halved
- 2 Chicken breasts, very thinly sliced ( cut them like chicken tenders size )
- 1/2 cup Frozen peas
- 1 tsp. Coconut oil
- 1 tsp. Onion powder
- 1 tbsp. Red curry paste
- 1 sliced Red pepper
- 3/4 tsp. Salt
- 2 tsp. Sugar
- 1 Fresh cilantro, for garnish ( optional )
- 1 cup Cooked Jasmine rice, to go with the curry ( optional )
Instructions:
- First, cut your potatoes, carrots, red peppers, onions, chicken and place into a large cooking pan with some olive oil, salt and pepper to saute for about 10 minutes until chicken is somewhat cooked and not raw anymore on low/medium.
- Then slowly add your coconut milk, cream and oil. Mix well, add your onion powder, curry paste, peas, yellow curry powder and 1/2 cup of chicken stock. Mix softy until everything seems blended well. Cover for 2 hours and cook on low/medium, stirring ever so often. Depending on how thick you like your curry sauce, you can add more cream or more stock its up to you! Enjoy with rice, or alone! Top with fresh cilantro!