I recently took a Thai cooking class and was so excited to learn how to make curry, then I showed up and the menu was completely different than what I was expecting. What was supposed to be on the menu? Curry. What was actually on the menu? Mangoes. And I just so happen to be allergic to mangoes. But instead of politely raising my hand and asking for my money back, I just ate the stupid mangoes and regretted it two days later. (Did you know mangoes are part of the poison ivy family? It’s true.)
I didn’t mean for this to turn out as a sob story. But long story short, I had to teach myself how to make curry. And it turned out ok, because it was really easy.
How do you feel about curry? If you’re reading this post, you probably like it. But if you need some convincing, let me help. This stuff is deliciously delectable. It’s packs big flavor with a little spice to perfectly please your palette. (Whoa. Alliteration alert! ha. Sorry)
You know what else makes this dish fabulous? Coconut milk. Have you ever used it? It’s weird. The fat separates from the water, so you have it mix it all together once out of the can (I tried shaking, but it didn’t do anything) and it smells a little weird, but other than that, it makes a great base for curry! And would probably be pretty good in a smoothie too, although I haven’t become that adventurous yet.
One more thing I should note. Thai yellow curry traditionally has potatoes in it, but I didn’t add any because I don’t like potatoes. That’s a lie. I like potatoes, but I don’t like them in soups or stews or curries. So I didn’t add any.
- 2 tbs Canola or peanut oil
- ½ onion slices root to tip
- ½ red bell pepper, sliced
- ½ lb mushrooms
- 3 cloves garlic
- 1 tsp minced ginger
- 1 can coconut milk
- 1½ tbs yellow curry powder
- 1 tsp salt
- 1 lb boneless skinless chicken thighs, cut into bite size pieces
- handful of basil leaves, chopped
- juice of ½ lime
- Cooked brown rice for serving
- In a non-stick skillet or wok heat oil to medium high heat. Once hot (starting to smoke) add onions and bell peppers. Cook 2 minutes. Then add garlic, ginger, mushrooms, curry powder and salt. Cook 1 minute
- Pour in coconut milk and bring to a simmer and stir
- Add chicken and simmer with the top on for 20 minutes or until chicken is done
- Remove from heat and add lime juice and basil. Serve with brown or white rice.