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Restaurant Yellow Thai Curry Recipe

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This recipe for Restaurant Yellow Thai Curry is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Mae Ploy Coconut Milk
½ T. Healthy Boy Soy Sauce(Mushrooom)
1/8 Cup Mae Ploy Yellow Curry paste (squeeze out of bag, do not use spoon, or paste will mold.)
1 lb. Chicken Breast
5 large carrots, chopped
5-6 red or yellow potatoes, chopped
1 white onion, chopped
(optional) Pinch Kiefer Lime Leaves
(optional) Small chunk Galangal root
2 tea Salt, or to taste
1 T. Chicken Boulon
¼ cup sugar
Directions:
Directions:
1. Pour top half of coconut milk into large pot.
2. Once boiling: Add curry paste, Kiefer Lime leaves, Galangal root. You want it to look smooth.
3. Add Chicken, potatoes, carrots, onion, salt, the rest of coconut milk, chicken boulon, sugar, soy sauce; mix together.
4. Once mixture is boiling, reduce heat and simmer.
5. Ready when chicken is done, and potatoes are tender.
Personal Notes:
Personal Notes:
This is a recipe Natalie Hanks received from a Thai lady in her mother's ward. It is phenomenal. The unusual ingredients last awhile and are well worth the purchase. I never add the lime leaves or galangal root and it is still fabulous.

 

 

 

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