Directions: |
Directions:Preheat oven to 350º.
Peel the shallots, drizzle with oil, and wrap in foil.
Peel the ginger, cut into thin slices, drizzle with oil, and wrap in foil in a single layer.
Peel the garlic, drizzle with oil, and wrap in foil.
Bake shallot, ginger, and garlic for 15 minutes.
Remove ginger (it should be soft.)
Increase temperature to 400º and bake shallots and garlic for another 30 minutes.
While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them, soaking for 15 minutes. Drain the water
Put all ingredients in the food processor.
Empty into a freezer-capable container.
This mixture freezes well and makes about 4-5 portions. |
Ingredients: |
Ingredients: 1 tbsp. olive oil
Yellow onion, thinly sliced
1 pound boneless skinless chicken breasts, bite-sized
½ cup of yellow curry paste
15 baby golden yukon potatoes, bite-sized
1 14 oz. can coconut cream (or coconut milk)
½ - 1 cup water
2 tsp. fish sauce (optional)
2 tbsp. brown sugar (optional)
Cilantro and rice for serving
|
Directions: |
Directions:Start cooking the rice in a covered pot.
Heat oil in a large pot over medium heat.
Add the onions and sauté until fragrant and soft.
Add the chicken and curry paste and sauté until chicken is mostly cooked.
Add the potatoes and stir until coated.
Add the coconut cream and water.
Simmer for 20-30 minutes (until chicken and potatoes are fully cooked)
Add more water until desired consistency.
(Optionally, add fish sauce for a more complex flavor.)
(Optionally, add brown sugar to bring out the coconut flavor.) |
This recipe for Yellow Curry is from