The original recipe can be found here.
This may be my ultimate comfort food. My changes had to do partially with convenience (dried herbs instead of fresh, etc) but also taste (adding ginger and garlic). * I use green curry because I have never been able to find small jars of yellow curry paste.
2 tsp vegetable oil
Half a 4 oz jar of green curry paste (keep the rest in the fridge until next time)
1 medium onion, sliced
6-8 cloves garlic, chopped
1 tsp cayenne pepper
2 or 3 Tbsp of canned red pepper, chopped (see above note)
1 lb Yukon gold or red potatoes, chopped
1 lb boneless, skinless chicken thighs, chopped
1 can unsweetened coconut milk
1 1/2 cups water
2 tsp each, dried basil and cilantro
2 tsp ground ginger (roasted ground ginger is recommended)
Cooked rice
Heat oil in wok or large pot. Add curry paste, cook 30 sec. Add onion, garlic, and cayenne, cook until onion is translucent. Add red pepper, cook another minute or two. Add potatoes, chicken, coconut milk, and water. Stir in dried herbs and ground ginger. Bring to boil, cook 20 min. During this time, cook rice. Serve curry over rice, but store leftovers separately.
For an extra ginger kick, add a tsp of ginger paste when you add the red peppers.
*Normally, I would substitute parsnips for carrots, but I find this recipe works better by just eliminating that ingredient altogether. Carrots are vile.
This may be my ultimate comfort food. My changes had to do partially with convenience (dried herbs instead of fresh, etc) but also taste (adding ginger and garlic). * I use green curry because I have never been able to find small jars of yellow curry paste.
2 tsp vegetable oil
Half a 4 oz jar of green curry paste (keep the rest in the fridge until next time)
1 medium onion, sliced
6-8 cloves garlic, chopped
1 tsp cayenne pepper
2 or 3 Tbsp of canned red pepper, chopped (see above note)
1 lb Yukon gold or red potatoes, chopped
1 lb boneless, skinless chicken thighs, chopped
1 can unsweetened coconut milk
1 1/2 cups water
2 tsp each, dried basil and cilantro
2 tsp ground ginger (roasted ground ginger is recommended)
Cooked rice
Heat oil in wok or large pot. Add curry paste, cook 30 sec. Add onion, garlic, and cayenne, cook until onion is translucent. Add red pepper, cook another minute or two. Add potatoes, chicken, coconut milk, and water. Stir in dried herbs and ground ginger. Bring to boil, cook 20 min. During this time, cook rice. Serve curry over rice, but store leftovers separately.
For an extra ginger kick, add a tsp of ginger paste when you add the red peppers.
*Normally, I would substitute parsnips for carrots, but I find this recipe works better by just eliminating that ingredient altogether. Carrots are vile.
