Sunday, August 12, 2012

DINNER: Thai Yellow Curry Chicken/Tofu - modifying a bottle sauce and making it better

I am a huge fan of yellow curry chicken, in fact. it's probably the only thing I order at Thai restaurants.  I found yellow curry sauce at Trader Joe's, used it by itself once, and wasn't a fan; however, it's pretty fantastic with a bit of flare.

Servings: 3-4


  • Thai Yellow Curry Sauce from Trader Joes
  • Handful of chopped basil
  • 1.5 tbsp chopped garlic
  • 1/2 tbsp chopped ginger
  • 4 small potatoes, cubed (or 1 large potato)
  • 1/2 onion, chopped finely
  • 1 lb chicken, cubed or chopped in 1" pieces (tofu works equally well)
  • 1/2 tbsp sea salt 
  • 1.5 tbsp, pepper 
  • Pour 2-3 tbsp of canola oil in pan
  • Saute onions until translucent/golden
  • While you saute the onions, stick the diced potatoes in the microwave for 3-4 minutes
  • Quickly saute garlic and ginger 
  • Add in chicken or tofu (ensure you are at medium heat)
  • Immediately add in salt and pepper (add in a bit of cayenne pepper or parika if you like)
  • Pour in about 1/2 of the sauce and continue to let the chicken cook
  • Add in 4 tbsp of yogurt (non-fat works) and stir quickly to ensure the yogurt dissolves
  • Add in remaining sauce, basil, and potatoes
  • Remove mixture from heat 3-4 minutes later
  • Enjoy! Brown rice is a perfect side

1 comment:

  1. i love the yellow curry sauce! but this recipe makes it sound super yummy -thanks !