I just got home from a fifth grade field trip. Yowza, that was exhausting! This calls for the LARGE wine pour. I’m listening to 80’s music. Crowded House is playing. Remember them? I remember their hit song and being in Mrs. Burke’s class. She was beautiful, had a reassuring smile, and so much patience.
I used to be a teacher (for ONE hot second~ 3 years) right after Art school and before the culinary thing. One day, after a field trip with 22 five year olds, I said to my husband (then boyfriend), ” If I have to do this all day and then come home to my own children, I’m going to be miserable.”
True Story. A week later, I filled out an application to culinary school.
This recipe is so dang easy. It can be made a day ahead and reheated. Sooooo Teacher/Mom worthy. So great for a leftover lunch. You’ll have them hungry and jealous in the teacher’s lounge.
This recipe is dedicated to ALL the teachers out there.
THANK YOU. It’s the hardest job in the world. You da best.
Yellow Chicken Curry
- 3 Tablespoons Avocado Oil or olive oil
- 4 boneless, skinless Chicken Breasts cut against the grain, then cut into 1 inch cubes and seasoned with salt and pepper.
- salt and pepper
- 1/2 large Yellow onion diced small
- 4 medium-large Yukon Gold Potatoes peeled and cut into 1/2 inch cubes
- 3 Heaping Tablespoons Yellow Curry Paste (you can substitute green if you want)
- 2 cans Coconut Milk full fat, pureed in a blender if possible.
- 5 Tablespoons Fish Sauce I use Red Boat brand, it has no sugar. Great Umami.
- 3 Keffir Lime leaves, or zest of 1 Lime
- 3-6 Thai Chilis, optional and depending on how spicy you like it. seeded
Heat a large saucepan on medium-medium high heat. Add the 2 Tablespoons of oil.
Add the onions and lime leaves or zest, and the chilis if you choose to use them. Sauté until the onions are translucent. Add the cubed potato and cook until the potatoes are slightly tender. Remove from vegetables from the pan and set aside.
Add one more tablespoon of oil and the yellow Curry Paste. Heat the Curry Paste in the pan for a minute or two until the spices become fragrant.
Add the cubed chicken to the curry paste and coat the chicken and cook until chicken is 3/4 of the way cooked.
Add the fish sauce and scrape up the brown bits off the bottom of the pan (if any).
Add the coconut milk and stir to combine the curry.
Add the potatoes, onions and aromatics back to the pan and stir.
Simmer on low for approximately 20-30 minute until the potatoes are tender but not falling apart.
Serve hot over sticky Jasmine rice or short grain rice.
Garnish with aromatics like Thai basil or Mint.