Long time no see! I decided to spend the past week catching up on real life and celebrating the 4th of July (of course). It was a lovely break. Jacob and I went down to Southern Utah for the holiday and we spent what felt like the majority of our time swimming in the 112 degree weather. I even gave paddle boarding a try for the first time. It was a fantastic week spent with family, but I’m excited to get back to my blog!
Can I just say, I am so glad summer is HERE! I step outside, and I don’t even need a jacket. It’s really kind of beautiful. Utah winters can be brutal, and I am not a fan of the cold. So I am totally digging this 100+ degree weather, especially since my apartment has a pool. Yay!
As much as I love the hot weather, I absolutely hate heating up my house by turning on the oven. I try to stay away from the oven as much as possible (although, sometimes I just get a hankering for some cookies…so…that’s when I’m willing to give in). My favorite dinners when it’s hot outside include crockpot meals and anything easy that I can whip up on the stove, which is often curry of some form. I love curry because it is seriously a cinch to make. You basically heat up all the ingredients in a frying pan, and voilà! Easy peasy!
Do you remember a little while ago when I mentioned I was going to share my yellow curry recipe? I am finally getting around to my promise! I’ve tried many, many different kinds of curries, but yellow curry has certainly made it onto my “top three favorite curries list”. I love the glorious combination of flavors and all of the veggies and the amazing texture. Like, you really can’t go wrong with this curry…ever. It’s really kind of magical.
The one thing I did learn when making this is that you need to get [easyazon_link identifier=”B000EICISA” locale=”US” tag=”wanderzestblo-20″]yellow curry paste[/easyazon_link], I mean it’s really not an option. I thought I could just use [easyazon_link identifier=”B00269PM6K” locale=”US” tag=”wanderzestblo-20″]curry powder[/easyazon_link], until I found out that curry powder is used in Indian curries, while curry paste is used in Thai curries. I’m kind of embarrassed that it took me so long to figure that out. Oh well, I guess you learn eventually. If you really want an authentic Thai curry, please do yourself a favor and track down some curry paste, and then try your hand at this recipe. I promise you won’t regret it! Plus, the coconut and curry will make your whole house smell amazing, if you like the smell of curry of course…
Yellow Thai Curry
- 1 tablespoon oil
- 4 tbsp yellow curry paste
- 2 - 15 oz cans full-fat coconut milk
- 1/2-1 cup water
- 4 carrots, sliced
- 4 white potatoes, peeled and cubed
- 1 yellow onion, thinly sliced
- 1 lb boneless chicken breasts, cut into bite-sized pieces
- 3/4 tsp salt
- 1 1/2 tsp soy sauce
- cilantro, for garnish (if desired)
- jasmine rice, for serving
Heat the oil in a large pot over low heat. Add onions and sauté for a few minutes until soft and fragrant.
Add chicken and yellow curry paste to the oil and cook over medium heat for 3-5 minutes or until chicken is cooked through. Stir in the potatoes and carrots.
Add in coconut milk and 1/2 cup water, stir until combined. Additional water may be added if the curry is too thick. Simmer 20-30 minutes or until carrots and potatoes are tender.
Stir in soy sauce and salt. Serve over jasmine rice.
Adapted from Travel Alphas.
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