Easy Yellow Curry
In an effort to reduce my sugar intake, I have been on the lookout for diabetic-friendly recipes. I recently found a recipe for easy yellow curry on a medical website, but it wasn't well-written. So I did a search for yellow curry recipes with the intention of using Trader Joe's yellow curry, as I'd had a recommendation for that. I found a recipe on Tastes Better From Scratch. I modified this tasty recipe to change the vegetables and have a smaller number of servings.
Easy Yellow Curry
2-3 small servings
1 tablespoon oil
1/4 large onion , chopped OR 1/4 cup +2 Tablespoons chopped brown onion
1/2 pound boneless skinless chicken breasts , cut into bite-sized pieces
2 cups fresh or frozen broccoli or cauliflower, cut into bite-sized pieces
2 medium carrots , thinly sliced
2 Tablespoons yellow curry paste
1 teaspoons freshly grated ginger
1 clove garlic
13.5 ounces coconut milk (1 can)
1 teaspoons cornstarch
1/2 teaspoon fish sauce
1/2 Tablespoon lime juice
1/2 heaping tablespoon brown sugar
Rice
Garnish with fresh cilantro and/or siracha (optional)
Cook the rice. (I put mine in a rice cooker a few hours before I wanted to serve dinner.)
Heat the oil in a large pot over medium low heat. Add the onion and sauté for a few minutes until softened. Add the chicken, carrots, and broccoli or cauliflower and cook for a minute or two. Add ginger, garlic and curry paste and sauté for 3 minutes.
Add 3/4 of the can of coconut milk to the pot. Stir cornstarch into the coconut milk still in the can and add to the pot.
Bring to a boil. Reduce heat and simmer for 20-25 minutes or until the chicken and vegetables are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
Serve over rice and garnish with fresh cilantro and/or siracha, if you like.