Yellow Curry with Chicken or shrimp
Craving Thai yellow curry soup? This simple, spicy, and delicious recipe will take you on a journey to Thailand, without leaving your own kitchen.
Ingredients
🍲 1 tbsp virgin coconut oil
🍲 4 tbsp yellow curry paste
🍲 2 tbsp red miso past
🍲 1 tbsp gochujang paste (optional if you like spicy)
🍲 2 15-ounce cans of coconut milk (high quality, see notes)
🍲 1 or 2 cups chicken stock
🍲 4 carrots, peeled and sliced into 1/8” rounds
🍲 4 medium-size potatoes, peeled and cut into bite-size pieces
🍲 1 yellow onion, sliced into wedges, then halved
🍲 2 chicken breasts, very thinly sliced or 2 pounds shrimp
🍲 1.5 tsp fish sauce, plus more to taste
🍲 3/4 tsp salt, plus more to taste
🍲 1.5 tsp sugar, plus more to taste
🍲 1 tsp ground cinnamon
🍲 cilantro, for garnish
lime wedges, for garnish
serve with jasmine rice
Instructions
1. In a large pot, heat the coconut oil over medium-high heat.
2. Add the yellow curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
3. Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
4. Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
5. Once the carrots are almost fork-tender, add in the thinly sliced chicken or shrimp and cook for two or three minutes, until the chicken is just cooked. Pay attention not to overcook the chicken, and the shrimp will take even less time.
6. Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
7. Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.
Tip: To insure the shrimp 🍤 will not be over-cooked. I sauté them in butter, salt, and pepper and garlic until pink in the pot first, remove and set aside while cooking the vegetables🥕. Then I place them back in the soup to warm them before serving.
Credits:
Jbizhollywood