Do you love a good coconut curry? I sure do, because curries are fairly simple and quick, and yet extremely flavorful. They also make great leftovers so you can look forward to finishing them the next day. While I typically make curry with organic chicken, my favorite version is with wild shrimp if I can find it fresh. I hope you enjoy this yellow coconut curry recipe as much as I do!
Yellow coconut curry sauce:
1 can coconut milk (like this)
1lb chicken breast or fresh wild shrimp
1 onion, chopped
1 tablespoon garlic, peeled and minced
1 tablespoon ginger, peeled and minced
4 teaspoons curry powder (like this)
1 teaspoon ume plum vinegar (like this)
1/4+1/8 teaspoon salt or to taste
3 tablespoons butter (for cooking onion, as well as chicken)
1 teaspoon sugar, honey or simple syrup (optional, need for this depends on the brand of curry powder used. If it’s a more bitter tasting brand you might want to add in a bit of sweetness)
1/4 cup cilantro, chopped (for garnish)
2 zucchinis, chopped
1 crown of broccoli, chopped
1 bunch carrots, sliced
1/2 cup chicken stock or chicken bone broth (for cooking veggies)
1. Chop chicken breast into bite sized pieces, set aside.
2. Over medium-low heat, saute onion in butter for about 10 minutes. Add fresh ginger and garlic. Cook for an additional 5 minutes or until tender.
3. Add curry powder and coconut milk. Stir to combine and let simmer for about 10 minutes.
5. Transfer sauce to bender (or immersion blender) and process until smooth.
6. Pour curry sauce back into pan. Add plum vinegar and salt to taste.
7. In a separate pan, cook chicken for about 8-10 minutes until cooked through. Discard any residual juices.
8. In separate pan, cook veggies in 1/2 cup chicken or bone broth over medium heat for about 10-15 minutes or until tender and broth has dissolved.
9. Add chicken and vegetables to coconut curry sauce to simmer briefly.
10. Serve with white rice.
Enjoy! Serves 3-4 people.
What’s your favorite coconut curry recipe? Please share in the comments!