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)
¼+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)
¼ cup cilantro, chopped (for garnish)
2 zucchinis, chopped
1 crown of broccoli, chopped
1 bunch carrots, sliced
½ 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 ½ 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!
I'm so glad you shared this recipe! I have been in the mood for something like this for a while and can't wait to give it a try! 🙂
Great recipe! Just a quick tip- it's very difficult to find "fresh" wild caught shrimp, unless you happen to live where it's caught. Very often we don't know how long the shrimp has been sitting thawed in the fish market, and the markets buy it frozen, about 98% of the time. I finally figured out a great solution to this dilemma: Buy frozen wild shrimp. If you purchase IQF (individually quick frozen) that is American or Canadian Wild uncleaned shell on shrimp, you can use it when you need it. This shrimp has been frozen near the catching site, and is pretty reliable. It takes minutes to thaw them under cold running water. You just need to clean them, of course. I avoid shrimp from the far east, Mexico, etc as these sources aren't always trustworthy- you can check Monterey Aquarium's "Seafood watch" to be sure of problematic origins. Bon Apetit!
This looks amazing! Can this be made in the slow cooker? I try to use it more than the oven when the weather heats up; also uses less energy that way too.