Yellow Chicken Curry

Homemade yellow curry paste brings this chicken breast dish to another level--and the paste stores for 3 months for future use!

• Preparation Time: 40 mins
• Cooking Time: 15 mins
• Total Time: 55 mins
• Calories: 426 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon minced fresh ginger root
• 1 cup coconut milk
• 1 teaspoon curry powder
• 1 teaspoon brown sugar
• 2 tablespoons chopped garlic
• 1 teaspoon caraway seeds
• 1 teaspoon coriander seeds
• 1 teaspoon dry mustard
• 1 stalk lemon grass, chopped
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons fish sauce
• 0.5 teaspoon ground cinnamon
• 7 Peppers, hot chili, green, raw
• 0.25 cup thinly sliced shallot
• 0.5 pound skinless, boneless chicken breast halves
• 2 yellow chile peppers, finely chopped

Recipe Instructions

Step 1

Prepare curry paste: combine chile peppers, shallot, lemon grass, garlic, oil, sugar, ginger, coriander seeds, caraway seeds, curry powder, mustard, salt, and cinnamon in the bowl of a food processor. Process until smooth. Refrigerate in a glass jar until needed.

Step 2

Prepare chicken: rinse and pat chicken dry. Thinly slice chicken into 2-inch strips.

Step 3

Heat oil and 1 teaspoon curry paste in a saucepan over high heat, stirring frequently, until curry bubbles. Reduce heat and add chicken, potatoes, chile peppers, coconut milk, fish sauce, and brown sugar. Stir well and cook until chicken is no longer pink in the centers and juices run clear and potatoes are tender, 15 to 20 minutes.