Ingredients
2 pounds boneless skinless chicken breasts
1 medium white onion
2 carrots
2 cans full fat coconut milk
2 medium potatoes
3 tablespoons cilantro
1 tablespoon SSQ Thai Yellow Curry
2 TBL coconut oil or other oil
Directions
Chop chicken into medium bite-size pieces along with onion and carrots
Peel and par-cook potatoes in medium-sized chunks until mostly done
Heat oil in a medium-low size pan and add curry powder for a few seconds
Add chicken, carrots, and onions
Add coconut milk and completely incorporate
Turn up the heat to medium for 10 minutes
Add Potatoes and simmer on medium-low heat until chicken and potatoes are completely cooked
Wash cilantro and rough chop ¼ cup and reserve for the top of the curry
Put curry in serving bowl and top with chopped cilantro
Want it spicy add fresh hot peppers during cooking step 4...
Want it sweet like Thai restaurant...add 1 TBL cane sugar during cooking step 7
Serve over rice and or favorite noodles-add a lime wedge for presentation
Note: This recipe can be made completely vegetarian/ vegan by leaving out the chicken and using your favorite protein, root vegetables, broccoli, mushrooms, peppers. Please use whatever vegetables are to your taste and preference. Follow the same cooking steps as noted above. Cooking time will vary depending on the types of veggies used. Use your imagination and have fun. Happy Cooking!