Rose's Chinese Yellow Curry with Chicken & Vegetables

      Curries. You either like them or you don't. For years I wouldn't eat curry because I had one years ago that turned me off to them. Obviously it was overkill on the Indian curry.  Then my son worked for a Thai restaurant and introduced me to curries, and I was like where have they been all my life?  

  My friend Rose brought the recipe below to a student  dinner and Bible study one time. It was so delicious, of course, I had to ask her for the recipe.  The Thai  make a yellow curry paste, and if you want to switch them out, you can easily do that, but the flavors will be a little different.       

Rose's Chinese Yellow Curry with Chicken & Vegetables

1.  Prepare the chicken:  Rinse and cut up 2 chicken breasts (or more if you like more meat) into 1" pieces. Put in fridge until ready to use.


2.  Boil potatoes & carrots:  
(1)  Scrub up 2 medium potatoes and 2 carrots. 
(2)  Cut up the potatoes into cubes or wedges.
(3)  Cut up the carrots on the diagonal
(4) Cook until almost done, about 15 minutes.


3.  Prepare other vegetables:  
(1)  Cut 1 onion into thin slices and put in a bowl.
(2)  Mince 4 cloves of garlic and mince a 2" piece of ginger and put in separate pinch bowls. 
(3)  Chop up 1 medium tomato into wedges to add at the very end. Adds some great color!
 Optional vegetables you can add:  Rose told me you can also add yellow squash, zucchini, or green/red pepper to add different flavors to the sauce.


4.  Mix spices in a pinch bowl:  Mix together 2-3 T Indian curry (I like it with 3+ T!), 1 1/2- 2 tsp. Sriracha, 3 tsp. salt, and 1 1/2 tsp. black pepper.  

5.  In a wok or large skillet - BE CAREFUL NOT TO LET THE CURRY BOIL!:  
(1)  Warm up the wok and then add 2 T of oil and then saute the onion, garlic, and ginger.    

(2)  Add the spices and stir to mix in. Add the chicken pieces and stir-fry for about 2 minutes on medium-high heat.  

(3)  Then add 1/2 can of coconut milk, and cook until the chicken is done.   
(4)  Add the cooked potatoes and carrots and let them simmer about 5-10 minutes.
(5)  Taste it and adjust any seasonings--more curry?  more chili sauce?  more salt? more pepper?
(6)   Add the tomato wedges and stir gently.  

Serve with rice.  You can also top this curry with some peanuts.

Check out some of the other curries on this blog!

Tasty Thai Red Curry   (Modified  recipe from back of curry paste & Thai recipe)

Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)

Rose's Authentic Chinese Yellow Curry  (From a Taiwanese friend who brought this to dinner)

Thai Salmon & Vegetables in Green Curry  ( Modified recipe from Internet search)

Massaman Chicken Curry with Yams & Pineapple (Modified  recipe from back of curry paste & Thai recipe)

Spectacular Chicken Panang Curry (Modified  recipe from back of curry paste &  recipe)

Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)

Gluten Free Thai Chicken & Pumpkin Curry  (From Internet search)

Other Thai Recipes on This Blog 

Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)

Gluten Free Thai Basil Beef    (From Internet search)

How to Make Your Own Thai Fresh Rolls   (From Internet search)

Rachel Ray's Thai chicken with Basil & Pineapple   (From Internet search)

Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce  (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup  (Modified from Internet search)
Delicious Gluten Free Thai Wraps  (From Internet search)



Other Chinese recipes on this blog:

BEEF RECIPES:
Delicious Gluten Free Beef Broccoli Stir-Fry  (Modification of Internet recipe)
The Best Gluten Free Mongolian Beef Stir-Fry  (Modification of Internet recipe)
The Best Gluten Free Ginger Beef Stir-Fry (Modification of Internet recipe)

CHICKEN RECIPES:
Gluten Free Chinese Almond Chicken Stir-Fry   (Modification of Internet recipe)
Amazing Gluten Free Chinese Cashew Chicken Stir-Fry   (Modification of Internet recipe)
Gluten Free Garlic Chicken Stir-Fry  (Modification of Internet recipe)
Gluten Free Chinese - Chicken Broccoli Stir-Fry  (Modification of Internet recipe)
Gluten Free Chinese - Spicy Kung Pao Chicken Stir Fry  (Modification of Internet recipe)
Gluten Free Chinese - Authentic Chinese BBQ Chicken  (From my Bible Study friend Rose)
Rose's Chinese Yellow Curry with Chicken & Vegetables  (From my Bible Study friend Rose)
Gluten Free Chinese - Fantastic Soy Sauce Chicken  (Modification of Internet recipe)
Rose's Authentic Stir-Fried Chicken & Vegetables (Made Gluten Free!)
Gluten Free Sweet & Sour Chicken (From my daughter-in-law's family cookbook)
Authentic Chinese Chicken & Leek Stir Fry  (Shared with me by a Chinese student's mother)

TOFU RECIPES:
My Asian Student's Favorite Tofu & Vegetable Stir-Fry  (Modification of Internet recipe)
Orange "Beef" Tofu Stir- Fry  (Modification of Internet recipe)

FISH RECIPES:
Steamed Scallion Ginger Fish with Stir-Fried Bok Choy  (Modification of Internet recipe)
Fantastic Mahi & Vegetable Stir Fry   (Modification of Internet recipe)
Tasty Gluten Free Sweet & Sour Fish  (From my daughter-in-law's family reunion cookbook)

NOODLES & RICE:
Gluten Free Chinese Fried Rice    (From my Come & Dine Cookbook)
The Cheung's Gluten Free Chow Mien  (My Bible study friend Rose taught me this)

SOUP RECIPES:
Chinese Chicken Soups  - Bok choy chicken, chicken & spinach, and chicken & cabbage
Gluten Free Chinese Hot Pot  (Combination of Internet & Yingying a student from China)
Making Congee with a Chinese Student  (Recipe from a Chinese friend & a student)
Chinese Egg Drop Soup   (From my Syre School Cookbook)

SALAD RECIPES
Gluten Free Chinese Chicken Cabbage Salad  (From my Heritage School Cookbook)
Rose's Refreshing Cucumber Salad  (From a Bible study friend)

Chinese Mandarin Salad & Thai Peanut Dressing   (Dressing is fro

Chinese Egg & Tomato Soup