Thai Yellow Chicken Curry with Peas and Potatoes
Craving Curry? Chef Mary shares a way to save cash and cut calories by making your own yellow curry instead of ordering takeout.
Ingredients
non aerosol or 99% residue-free olive, or coconut oil cooking spray1 large yellow onion, thinly sliced, and chopped
2 cloves garlic, pressed or minced
12 baby red potatoes, cut in bite-sized pieces
1 ½ lbs. boneless, skinless chicken breast or thigh meat trimmed of fat and cut into bite-size pieces
2 tbsp. Thai yellow curry paste*
1 to 2 tsp. turmeric
4 cups fresh unsweetened coconut milk
2 tbsp. low-sodium chicken soup base
1 ½ cups fresh or frozen green peas
2 tbsp. brown sugar
½ tbsp. cornstarch mixed with an equal amount of water
½ cup rinsed and air-dried Thai basil leaves, loosely packed*
1 to 2 tbsp. fresh lime juice
½ tbsp. cold pressed extra virgin coconut oil
4½ cups cooked brown or white Jasmine rice, optional
Directions
I. Mix dry spices together in a small bowl and set aside. Mix minced garlic with minced ginger, and ¼ cup chopped onion, and set aside.2. Lightly spray a large skillet or Dutch oven with cooking spray and preheat on medium‑high. Add chicken to pan, cooking 5 to 6 minutes until meat is cooked through. Remove chicken and any juices from pan and set aside.
3. Spray pan again lightly with cooking spray and reduce heat to medium. Add dry spices with garlic, ginger, and onion. Sauté, stirring constantly until fragrant, 2 minutes.
4. Add remaining onion and red pepper to pan and sauté until onions are tender, about 5 minutes. Add tomatoes with juice, chilies, ¼ cup water, and chicken base to the peppers and onions.
5. Quickly whisk 1 tbsp. of flour into curry at a time, blending completely. If sauce is too thick, add ¼ cup water. Reduce heat to low and simmer, stirring often for 25 minutes.
6. While sauce is simmering, rinse rice in a strainer until water runs clear. Drain rice over a bowl for 30 minutes.
7. Spray rice cooker with cooking spray. Add rice, salt and two cups hot water. Turn cooker on and set to brown rice. Allow rice to rest 10 minutes before opening cooker and fluffing rice.
8. Add chicken, currants, apricots, and apples to curry, continuing to simmer an additional 5 to 10 minutes until heated through. Remove from heat and serve 1 ¾ cups of curry over 1 cup hot rice.
Nutrition
Nutrition Information: 1 2/3 cups curry served over 1 cup brown rice 508 calories; 9g fat; 77g carbohydrate; 5g fiber; 34g protein; 65mg cholesterol; 644 mg sodium.Original Nutrition Information: 1½ cups curry served over 2 cups brown rice 995 calories; 33g fat; 135g carbohydrate; 13g fiber; 36g protein; 159mg cholesterol; 1637 mg sodium.
Cook’s Note: Use an Instant Pot® for cooked brown rice in 30 minutes or less. Follow guide instructions for brown rice.
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