Chicken and Cauliflower Yellow Curry

This is a very simple dish to make. The yellow curry is available as an already prepared paste (I used Mae Ploy brand). The amount of curry paste you use depends upon the level of spiciness that you desire – use more for more spicy and less for less spicy. You add coconut milk to the chicken, vegetables, and curry to complete the dish. The trick is to incorporate the cauliflower and potatoes into the dish towards the end of the cooking time. If you put them in at the beginning, you’ll get mushy cauliflower and potatoes.

Enjoy!

Chicken Preparation Ingredients

1 lbs. Chicken breast or thigh meat cut into 1 inch cubes

1 tsp. Baking Soda

Curry Sauce Ingredients   

3-4 Tbs. Yellow Curry Paste (Mae Ploy brand or equivalent)

1 can (13.5 oz (400 ml)) Coconut Milk

1-2 Tbs. Soy or Fish Sauce 

Vegetable Ingredients

1 head Cauliflower, cut into florets

1 medium onion, cut into 1 inch pieces

2-3 Red Potatoes, cut into 1 inch cubes

1 lbs. Carrots, cut into 1 inch diagonal pieces

Oil for cooking

Chicken Preparation Instructions

1. Cut the chicken into 1 inch cubes and put into a bowl.
2. Add the baking soda to the chicken and allow it to tenderize for 10 minutes, and then wash the baking soda from the chicken. This step can be skipped if desired.

Sauce Preparation Instructions

1. Put the curry paste into a small dish and set aside.
2. Open the can of coconut milk and set aside.

Vegetable Preparation Instructions

1. Wash and cut the cauliflower into florets. Set aside the cauliflower.
2. Cut the onion into 1 inch pieces. Set the onion aside.
3. Wash and cut the red potatoes into 1 inch cubes. Set the potatoes aside.
4. Wash and cut the carrots into 1 inch pieces on the diagonal. Set the carrots aside.

Cooking Instructions

1. Heat a Dutch oven or pot over medium to medium-high heat before adding oil.
2. Add the curry paste to the Dutch oven and stir fry until fragrant. Be careful not to burn the curry paste.
3. Add the coconut milk to the Dutch oven and mix together with the curry paste. Add one cup of water by washing out the coconut milk can into the Dutch oven.
4. Add the soy or fish sauce.
5. Add the chicken and the carrots to the Dutch oven. Cover, reduce the heat to low, and simmer for 20-30 minutes.
6. Add the cauliflower and potatoes to the Dutch oven, stirring and incorporating the new ingredients into the sauce, and simmer for another 10-15 minutes. You want the cauliflower and potatoes to be slightly crunchy when done.
7. Put the cooked ingredients into a serving dish.
8. Serve with steamed rice.