Curry and bring me some food!

Goodness, to think when I wrote my last post it was really warm outside; now it’s always below freezing! It is certainly winter now, and there’s nothing better in the cold than having some comfort food to warm your cold body. And honestly, when you’re craving something hot, filling, and full of unique spicy flavors, there’s nothing better than curry. My policy on making curry is to glance at a recipe, see what ingredients and cooking style it uses, and then throw the book away and make it the way I want to. Curry is one of those beautiful dishes where it’s best to experiment with your own flavors to find the best curry for you! So today I’ll leave a recipe for Thai yellow curry (love it!), but please feel free to use your own vegetables, meats, and spices in there!

Ingredients:

·      2 medium potatoes (peel and cut them into medium-cubes)

·      2 cups coconut milk (leave undisturbed for a while to allow the thick and thin coconut milk to separate)

·      2-3 tbsp vegetable oil

·      ¼ cup fresh or commercial yellow curry paste

·      1 tsp curry powder

·      12 oz boneless, skinless chicken breasts (thinly slice)

·      2 tbsp palm sugar (granulated is fine)

·      2-3 tbsp soy sauce

·      1 medium onion (thinly slice)

·      2-3 cups cauliflower florets

Boil the potatoes in salted boiling water until just barely tender; drain and set aside. Spoon the thick coconut milk into a small bowl and reserve 2 tbsp for garnish. In a wok or a large frying pan, heat the thick coconut milk over medium-high heat for 3-5 minutes, stirring constantly. Add the curry paste and curry powder and fry, stirring constantly, until fragrant. Add the onions and cauliflower and cook until both are soft and cooked to your liking. Add the chicken and potatoes and coat all ingredients well in the roux. Add the thin coconut milk to the pan and bring to a boil. Add the palm sugar around the edges of the pan so the sugar melts before combining with the rest of the curry. Add the soy sauce to taste (always remember to keep tasting your curry to make sure it tastes the way you’d like it. And definitely add chili flakes or the hot spice of your choice to liven up your curry.), and simmer for 5 more minutes. Transfer the curry to a serving bowl, spoon the reserved 2 tbsp of thick coconut milk over the top, and enjoy!