Yellow Curry Chicken and Vegetables

I made a red curry the other day and wanted to try some yellow curry. I couldn't find any yellow curry paste in the two local stores I tried and wasn't heading in to Roanoke any time soon, where I might have a better chance.  I thought I could come up with a decent approximation and while I don't know how traditional it is, it tasted great!
 


This is what I used for the yellow curry paste substitution.

1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon tomato paste
1 teaspoon minced garlic
2 teaspoons brown sugar

 


Yellow Curry Chicken and Vegetables

2 cups diced red potatoes
1/2 to 1 cup diced onions
1 diced zucchini, about 1 cup
1/2 cup julienned carrots
1 rib celery, sliced
1 small can corn (or baby corn if you like)
1 Tablespoon diced ginger
1 to 2 cups diced cooked chicken
1 can unsweetened coconut milk



1 cup chopped peanuts
1 cup sliced cilantro
lime wedges

 

Melt coconut oil, or just heat any oil you like, in a large fry pan.  Add the onions and potatoes and cook until the onions are translucent and the potatoes have started to soften, about 8 minutes.  A small dice helps them to cook faster.

 

This is a good time to cook the rice according to the directions on the package.  I used Jasmine rice

 

Add the above spices and cook until aromatic.  They will turn the potatoes and onions a pretty yellow.

 

Add the rest of the vegetables and cook for about 5 minutes. 

 

Place the chicken in the pan, pour in the coconut milk, stir to combine and cover for about 10 minutes.  When the potatoes are cooked through, you are ready to serve.  If  it is too thin you may thicken it with a little corn starch dissolved in a bit of water.  If it is too thick, add a bit of water.

 

Place a generous helping of the curry over the Jasmine rice. 

 

Squeeze a lime wedge over the whole thing and top with cilantro and peanuts.

 

Using already cooked chicken makes this a quick and easy meal.  It was also delicious, with enough spices to be tasty and not enough to be hot   I left out any chili peppers because we just don't like things too spicy.  Feel free to add them if you like.