There are many things I adore about my cooking husband. One of them is that I can request any dish and he will attempt to make it. These requests usually happen after we eat out and I have some lovely dish that I must have again and again.Yellow curry is one of those dishes and Phily has perfected it for me. I was craving it the other night and here's a snap shot of what went down in the little lake house kitchen.
Thai Yellow Curry w/ Chicken
1 heaping tbsp yellow curry paste
1 cup coconut milk
4 to 5 drops fish sauce
1 package cooked chicken tenderloins
Stir yellow curry paste in coconut milk over medium heat until dissolved. Add potatoes and carrots until cooked. Add fish sauce and bring to a boil. Add cooked chicken tenderloins (cut into bite size chunks if you prefer). Serve over Jasmine rice.
Thai and True yellow curry paste is awesome. They are based in Portland, Oregon. We found this jar full of flavor at Barbur World Foods (a grocery store in Portland). About the coconut milk; we normally don't use this brand or the light version, but it's all we had at the house. We usually use Chaokoh or Aroy-D.
Add sliced carrots and peeled, cubed potatoes.
Add fish sauce. If you aren't familiar with fish sauce, it's most commonly used in Thai, Vietnamese and SE Asian cooking. It adds a nice salty flavor. We found this at Uwijumiah in Portland.
Add cooked chicken tenderloins. Cut into bite size chunks if you prefer.
We bought big momma Jasmine at Sam's Club. We use rice a lot and we love the texture and flavor of Jasmine. Plus, it's from Thailand. Great for Thai cooking! My mother-in-law saw this bag and her jaw dropped. She asked if we would actually use it all. Oh yes we will!
We have a snazzy rice cooker. This is probably why we have rice so often. It's fast and easy and the rice is perfect every time. For this recipe we used 1 cup rice, 2 cups water and flipped the switch. Easy as that!
Here is the appetizing result - absolutely delicious!