Yellow Curry
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3 tablespoons oil
- 1⁄2 - 3⁄4 lb chicken or 1/2-3/4 lb beef, cubed
- 2 garlic cloves, crushed
- 1 teaspoon ginger powder
- 3 tablespoons mild curry paste, I use Patak's brand
- 1 teaspoon turmeric powder
- 1 (14 ounce) can coconut milk
- 1⁄3 cup water
- 1 yellow onion, thickly sliced
- 1 red bell peppers or 1 green bell pepper, thickly sliced
- 1 potato, peeled and thickly cubed
- 2 carrots, peeled and thickly sliced
- 1 tablespoon fish oil
- 1 tablespoon sugar
directions
- Heat oil in large saucepan. Brown meat, garlic, and ginger.
- Add curry paste and tumeric to saucepan. Mix well.
- Stir in coconut milk, water, onion, bell pepper, potato, and carrots. Allow mixture to come to a slow boil.
- Let mixture remain at a slow boil until the potatoes and carrots are cooked through. ~10-15 minutes.
- Stir in fish oil and sugar. Crushed red pepper flakes can also be added at this point for more spice if desired.
- Serve with jasmine rice.
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