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 Thai yellow chicken 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 dried Thai basil leaves, loosely packed*
1 to 2 tbsp. fresh lime juice
½ tbsp. cold pressed extra virgin coconut oil
1½ cups raw brown Jasmine rice,
Directions
1. Lightly spray a large skillet or Dutch oven with cooking spray and preheat on medium heat for 2 minutes. Add garlic and onions and sauté 3 minutes. Add chicken, curry paste, and turmeric to pan and continue to sauté for 5 minutes or until chicken no longer appears raw. Add potatoes, stirring all ingredients together. Add coconut milk and soup base and simmer for 20 minutes or until the potatoes are cooked.
2. While sauce is simmering, rinse rice in a strainer until water runs clear and drain over a bowl for five minutes. Spray a rice cooker with cooking spray. Add rice, salt and two cups hot water. Select brown rice setting and turn cooker on. Let rice rest 10 minutes before opening cooker and fluffing.
3. Add peas, and brown sugar then whisk cornstarch into sauce, until blended. Stirring frequently, simmer another 5 minutes or until sauce has thickened and all ingredients are heated through.
4. Stir basil, lime juice and coconut oil into sauce and remove from heat. If necessary, adjust seasonings. Serve 1½ cups curry over ¾ cup hot rice.
Nutrition
Nutrition Information with Breast Meat: 1½ cups curry served over ¾ cup brown rice 533 calories; 6g fat; 49g carbohydrate; 9g fiber; 34g protein; 108mg cholesterol; 80mg sodium.Nutrition Information with Thigh Meat: 1½ cups curry served over 1 cup brown rice 906; 10g fat; 49g carbohydrate; 9g fiber; 35g protein; 120 cholesterol; 840mg sodium
Original Nutrition Information: 1½ cups curry served over 2 cups brown rice 995 calories; 34g 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 either brown or white rice.
Cook’s Note: *These items can be found at your local Asian market and are also available in most specialty food sections of larger grocery stores.
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