{recipe} Yellow Curry Chicken & Veggies

I found myself craving Thai food but my expenses aren't willing to cooperate lately so I searched around the house and came up with a pretty tasty version of my own.
  • 1 lb frozen chicken, defrosted and cubed
  • 1 pack frozen veggies, defrosted (I used peas, carr, greenbeans, broccoli)
  • 1 cup frozen potatoes, defrosted (I used potatoes o'brien)
  • 1/4 cup chicken stock or broth
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp ginger (I used powdered ginger)
  • 2-3 Tbsp cayenne pepper
  • 1 Tbsp garlic salt
  • 1 lime (I used the kind in the container)
  • 1 can coconut milk
  • 3-4 Tbsp yellow curry powder
  • vegetable or canola oil


Heat oil in a large skillet on Medium. Saute onions and garlic until translucent. Throw in potatoes to brown them. Sprinkle with garlic salt and cayenne pepper. Put in veggies and place a lid on top. Cook for 5 minutes. Then pour in chicken stock/broth and bring to a boil. Put lid back on and cook another 5 minutes. Pour in coconut milk, yellow curry, ginger, and squeeze in lime. Put lid back on, lower the heat to Low and simmer for 10-15 minutes.

Serve over jasmine rice.

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