Yellow Curry with Chicken and Potatoes
by Editorial Staff
For a long time, as they say, I did not take a wok in my hands. But today I took and muddied a dish of Thai-Indian cuisine. Preparing quickly and not difficult. Moderately spicy, but the spiciness can be adjusted by adding or subtracting chili.
Ingredients
- For cooking we need:
- Chicken fillet – 0.5 kg
- Potatoes – 3 pieces of medium size
- Carrots – 1 piece
- Bulgarian pepper – 1 piece
- Onions – 1 small onion
- Fresh chili peppers – 2 pods
- The base for yellow curry – 3 tablespoons (who does not have a ready – here I wrote how to cook it yourself)
- Coconut milk – 600 ml
- Canned green peas – 100 gr
- Fish sauce – 3 tablespoons
- Curry powder – 1 teaspoon
- Garlic paste – 1 teaspoon
- Vegetable oil
Directions
- Cut the chicken into small pieces, the potatoes into cubes, with a side of not more than one and a half cm, the carrots into quarters, the bell pepper strips, and the chili into small rings.
- Heat the butter in a wok, toss in the chicken and fry, stirring constantly, for 4 minutes.
- Add the onion and base for the yellow curry.
- Stir and fry for a minute, then add a 400 ml jar of coconut milk and stir thoroughly to completely dissolve the curry base.
- Throw in the potatoes with carrots and simmer over medium heat for 15 minutes (until the potatoes are ready).
- Add the remaining 200 ml of coconut milk and bell pepper, then simmer for another three minutes, and then add curry powder, green peas, chili pepper and fish sauce.
- Mix everything again and turn off the heat.
Enjoy!
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