WARM BOWL OF CURRY

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!

THE INGREDIENTS

• 1 tbsp. virgin coconut oil
• 3 tbsp. yellow curry powder
• 1 15-ounce can of coconut milk
• 1 15-ounce can of coconut cream
• 1/2 cup of 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 of frozen peas
• 2 tsp of coconut oil
• 1 tsp of onion powder
• 1 tbsp of red curry paste
• 1 sliced red pepper
• 3/4 tsp salt
• 2 tsp. sugar
• fresh cilantro, for garnish ( optional )
• serve with jasmine rice ( optional )

LET’S MAKE IT

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!