Effortless Thai Yellow Chicken (Print Version)

# Ingredients:

→ Yellow Curry Paste

01 - 1 ½ tsp salt
02 - 4 cloves of garlic, smashed
03 - 1 tbsp turmeric powder
04 - 1 tbsp curry powder (mild)
05 - 2-6 Thai chilies, chopped finely
06 - 1 tsp ground coriander seeds
07 - 1 tbsp lemongrass paste
08 - 2 tsp grated ginger or ginger paste

→ Curry

09 - 450g chicken pieces, cut into 2.5cm cubes
10 - 1 ½ cups of sweet onions, diced into 2.5cm chunks
11 - 3 big carrots, sliced into about 1.25cm pieces (yields around 1 ½ cups)
12 - 2 tbsp olive oil
13 - 2 cans of coconut milk (440ml each, one can can be lite if you prefer)
14 - 4 Yukon gold potatoes, chopped into 2cm cubes (approximately 1 ½ cups)
15 - ½ tsp of salt
16 - 1 big red bell pepper, cut into long 5cm strips
17 - 1 tbsp of plain white sugar

# Instructions:

01 - Put all the yellow curry paste ingredients into a compact food processor. Blend them together for around 2-4 minutes till you get a nice, thick paste. If you’re short on time, store-bought yellow curry paste (about ⅓ cup) works fine too.
02 - In a big skillet, warm olive oil over medium heat. Add your chopped onions and cook them for 3-5 minutes. Toss in the chicken pieces and curry paste, letting them cook while stirring for another 3-5 minutes, or till the chicken is almost done.
03 - Throw in your potatoes, carrots, red bell peppers, salt, sugar, and coconut milk. Mix everything well so it’s evenly combined.
04 - Let the curry reach a boil before turning it down to a simmer. Cover it with a lid and let it cook gently for about 25-35 minutes, or until your vegetables feel tender when poked with a fork. Serve it hot with jasmine rice.

# Notes:

01 - To save time, whip up the curry paste 1-2 days in advance.
02 - Put leftovers in a sealed container in the fridge, and they’ll stay good for 3-4 days.
03 - For longer storage, freeze your curry in an airtight container for up to 3-4 months. Cool it in the fridge for a few hours before freezing.
04 - Want a twist? Swap chicken for tofu, pork, or shrimp.
05 - Boost nutrition by adding green beans, snow peas, broccoli, cabbage, or sweet potatoes.
06 - Skip the rice and go with cauliflower rice if you’re cutting carbs.

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