Poppies Popup in April
A Thai restaurant quality recipe and pretty spicy too. You can add more curry paste for heat and always add more fish sauce at the end for more funky taste.
Yellow Curry
1 cup of chicken breast or pork tenderloin sliced thin
2 tsp curry powder
1 tbsp red curry paste
2 tbsp canola oil
1 can coconut milk
2 cups water
1 cup cubed potatoes
1/2 cup cubed onion
1/2 cup cubed tomato and it’s juice
1 tbsp fish sauce
1 tsp sugar
1/4 cup green onion
Heat oil and paste in small pot – 1 minute. Add meat and curry powder – stir. Add coconut milk – stir.
Add potato, onion – bring to boil. Reduce heat and simmer until potatoes are tender. Add tomato, fish sauce, and sugar. Cook over low heat – about 7 minutes.
Garnish with green onion and serve over rice.