I make this dish almost every week because of how easy and versatile it is. I’ve been all around Pinterest having seen a million different curry recipes and have now come to the conclusion that you can do just about whatever you want with curry. No matter what you throw into the pot, it’s all going to turn into a steamy, spicy, creamy, yellow heap of beauty.
At least, that’s what I believe. Curry purists may disagree.
I’m currently in the midst of what my family is calling my “vegan phase” (IT’S NOT A PHASE MOM!). So even though I chose not to include it in this recipe, meat can be added very easily if desired. I, however, enjoy the vibrant medley of veggies in this dish. The mix of potatoes, peas, carrots, onions and bell pepper is surprisingly filling, especially when served with a heaping side of brown rice.
For the truly bold out there: Yes, you can make your own curry paste. But for the sake of convenience, I bought mine from the Nikka Japanese Market, which is located in Goleta next to Trader Joe’s. Curry paste is one of those amazing ingredients that lasts forever in your fridge. It is great for those days before finals week when you have a bunch of random ingredients in your pantry and you feel like you’re on an episode of “Chopped.”
And my favorite part about this recipe? Leftovers galore! (Unless you’re cooking for friends). Even the biggest meal prep rookie couldn’t mess this one up. Simply portion the curry and rice out into containers and pop them into the freezer. When you find yourself craving some curry, just let it thaw out in the fridge and microwave it for dinner!
1 tablespoon of oil
2 Yukon Gold potatoes (cut into bite sized pieces)
1 red bell pepper (sliced)
2 carrots (chopped)
1/2 onion (thinly sliced)
1/4 cup peas
1/4 cup yellow curry paste
14-ounce can coconut cream
1/2 cup water
Cilantro to garnish
1. Heat oil in a large pot on medium low heat. Sauté onions until softened. Add potatoes, carrots, bell pepper, peas and curry paste. Stir to coat vegetables in curry paste.
2. Add coconut cream and 1/2 cup water to the pot. Simmer 20 to 30 minutes until potatoes are fully cooked.
3. Serve over brown rice and garnish with cilantro
Recipe adapted from: pinchofyum.com/thai-yellow-chicken-curry-with-potatoes