Thai Yellow Curry

A few months ago my little family went out to dinner at a new thai place that opened up in tricities called Mezzo Thai Fusion. I’m pretty laid back, and really easy to please, but the service in this place was some of the worst we have EVER experienced! We waited an hour to get our starter {which is NO fun when you have two small, bored kids in tow}! When it came out it was burnt and bitter, and the peanut sauce had separated. They brought the kids dinner out a little over an hour and 15 minutes, and they only brought out one! :-/ I told them we didn’t need the other. Then they brought out my husband’s green curry and it was so watery and gross I had to force myself to swallow the bite I tried! As you can imagine after all of that, I didn’t have very high expectations for my yellow curry, but they brought it out and it was to die for delicious! AMAZING! One of the best curries I have ever had in my entire life, to the point that I was tempted to drive the 55 miles back into town the next day, just so I could order it again {to take away!} P.S. They brought us the cheque, and then as we got up to leave, the second kids meal came out! Haha. I have to laugh at it now. It’s a shame that I don’t think that restaurant will be open for long! :-( Then again… that yellow curry alone could keep them in business for years to come, so I guess we’ll see!

Either way, I decided to go home, and try to recreate that perfect yellow curry, which was super thick and creamy, had the right balance of sauce, vegetables and meat, and just enough of a kick to it, without being too spicy. I found that the secret to a good thai yellow curry, is the paste:
SONY DSC…And full fat coconut milk, with a little whipping cream for good measure! ;-)

I haven’t been THIS excited to share a recipe in a really long time! {O.K I have been gone for weeks, so I haven’t posted any recipes!} But of all the recipes I have posted on my blog, this is one of the best yet, so I hope you guys all love it!

Ingredients:
1.5lbs dutch yellow/baby potatoes
1 15oz can baby corn, cut into bite sized pieces
1 onion, diced
1 Tbsp olive oil
3 tsp minced garlic
2 large chicken breats/4 small, cut into bite-sized pieces
salt and pepper
3 Tbsp curry paste
1 can coconut milk
1/4 to 1/2 cup heavy whipping cream
1 tsp tumeric
3 plum tomatoes, cut into large cubes
fish sauce
sugar
Lime juice
cilantro to serve

 

Directions:
In a large pot of salted, boiling water, cook the potatoes until fork tender. Set aside. Over medium high heat, heat the olive oil in a high-sided pan. Add the onion and garlic, and cook for 5 minutes, until softened. Season the chicken well with salt and pepper, and add to the pan. Cook for 6-8 minutes, until almost cooked through. Add the curry paste and coconut milk, bring to a boil, then reduce heat, and simmer until the chicken is cooked through, and the sauce is thickened. Add the cream according to desired thickness and mildness. Add the potatoes and tomatoes, and stir through. Taste and season with more salt, or fish sauce, a pinch of sugar, and some freshly squeezed lime juice. Serve immediately with freshly chopped cilantro.

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What I also love about this recipe, is how QUICK and easy it is… I made it in half the time it took me to get my starter! ;-)

<3 Sarah