Friday, July 19, 2013

Yellow Curry Recipe

We have a new guest contributor this week, Ashley from Penelope's Eclectic Closet, who is sharing her Yellow Curry recipe. (I'm going to try it soon too) Enjoy!


Hey guys!

Ashley from Penelope's Eclectic Closet here to talk about food. Because, what else is there really to talk about!?

As moms (and dads and grandmas, etc) we know it's hard to feed families. It's also hard to get them to try new things.

Well, I'm here to say that Yellow Curry is an intense winner in the Poulsen household.

It's super easy to change up! But I'm getting ahead of myself.

First you'll need:
Rice
Chicken
Potatoes
Carrots

You want the potatoes about 1/8 inch thick

Start some rice. However much you like. We usually do 2 cups rice and 4 cups water in the rice cooker.

Peel and thinly slice potatoes (about 2lbs or 6 medium potatoes) and put them on to boil. You want them to be tender, but not to the point of completely falling apart.

Peel and thinly slice carrots, i use 6-8 carrots. Because my kids will eat carrots 'til the cows come home. Steam using your preferred method.

Chicken is the easiest part. However you want to prepare it you'll need 1-2 cups. I roasted an entire chicken, pulled off about 1 1/2 cups and let the rest sit in the crockpot to pull apart for another meal. We've also used a couple chicken breasts by slicing them up and sauteing them. It's really however you prefer to cook chicken.

while all of that is cooking/hanging out/getting delicious you want to make the curry sauce. Believe it or not, it has no curry powder in it! It's an odd and seriously tasty combination of food, but i swear, it's amazing.

You need to mix it in a blender or a food processor.

Add 1 can coconut milk (it's in the Asian food aisle)

1 tbls brown sugar
2 tbls ginger
3-4 tbls soy sauce
1/2 tsp cayenne pepper
1 tbls cumin
1 tbls turmeric
1 tbls lemon juice or 1/2 squeezed lime
3-4 cloves garlic, minced or a hearty spoonful of the precut garlic
1/4 cup ketchup
and about 1/3 of an onion. Just cut it right off, peel the skin and toss it in, you don't need to cut it up.

Blend/processes until this mixture is smooth.



And then the fun starts: Hopefully all the food (chicken, potatoes, carrots) are all done at the same time! Drain the potatoes and carrots, add them back to the potatoes pot with the chicken. Pour the sauce over and stir. Once it's all combined let is simmer for a few minutes, until the sauce starts to seep into the potatoes.



Serve over rice and try not to lick the bowl. It's that good.

A few things we've noticed over the last 100 times of making it.

This could be easily made vegetarian. Just leave out the chicken. Easy.

Soy sauce makes all the difference. If you start eating and it feels a little bland, add some more soy sauce. The salt is really important.

Turmeric is color. It makes it a pretty yellow color, but we never really notice the difference when we forget it.

Coconut milk is expensive. If you decide you really like this, and want to make it once a week forever, buy cream of coconut, (which is actually in the beverage aisle) and freeze it in baggies in 3 tbls increments. When you want to make dinner, open one of the baggies and stir it in with 1 cup milk. We actually like this a bit better then the coconut milk.


I hope you love it! It's one of my favorite foods and its definitely a crowd pleaser!

Have fun eating a delicious dinner!

Ashley

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5 comments:

  1. Looks so easy & delicious! Thanks for sharing at my Pin Me Linky Party!

    ReplyDelete
  2. Thank you for spreading JOY and sharing at the Oh What a HAPPY Day party.

    Holly at Not Done Growing

    ReplyDelete
  3. This looks so great! Do you know if it would freeze well?

    ReplyDelete
    Replies
    1. I haven't tried freezing it, but my guess is it would freeze pretty well.

      Delete
    2. Ashley from Penelope's Eclectic Closet says yes you can freeze this, but don't freeze it with the rice. If you try it, let me know if you like it!

      Delete

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