Search

Curry in a Hurry+naan+garlic butter


Thai Yellow Chicken Curry that is savory+sweet, comforting, spicy, soul-hugging, and generally puts everyone in a good mood. So delish the kitchen table finally quiets down to slurp it up and all is right with the world.

Here you will find a few recipes:

1. Roasted Curry paste base (make ahead but enough for 3-4 curry nights*45 minutes)

2.Yellow curry bowl (30 minutes)

3. Less than 30 minute garlic naan bread


Using all things you can find in a Basic Grocery store+Maybe in the ethnic food isle.

(lemongrass paste is found in the produce section near the lettuce btw)

CURRY PASTE INGREDIENTS:

  • 4 large shallots

  • 4 large heads of garlic (not individual cloves – FULL HEADS of garlic)

  • 6-inch piece of fresh ginger

  • 7-15 whole Thai chili peppers

  • 1 1/2 tablespoons salt+sprinkles of pepper

  • 3 tablespoons turmeric

  • 3 tablespoons curry powder

  • 2 teaspoons roasted ground coriander

  • 3 tablespoons lemongrass paste

  • 1/4 cup packed cilantro leaves+stems

CURRY PASTE DIRECTIONS:

Preheat oven to 350 degrees.

  1. Arrange in a single layer-halved shallots+garlic, and sliced up ginger. Drizzle with oil, pinch of salt+pepper and wrap each head of garlic in foil.

  2. Bake for 15 minutes. Remove the ginger then increase the temperature to 400, continue to roast the shallots+garlic for another 30 minutes until golden brown and your kitchen smells heavenly.

Lets make this paste!

Throw all the roasted goods+herbs+spices+chiles into a food processor/blender

(Once the heads of garlic are cooled you can squeeze the cloves out of the rest of the paper casings.)

Pulse or puree until the yellow curry paste reaches a smooth consistency.


Paste keeps well in the freezer but triple bag it. No one wants curry flavored otter pops. This mega batch makes 3+ nights worth of curry paste using 1/3 C. or more each time.


YELLOW CURRY INGREDIENTS:

  • drizzle of olive oil

  • half a yellow onion, thinly sliced

  • 1 pound hand shred large pieces of rotisserie chicken (or pan fry a few chicken breasts with s+p+garlic seasoning)

  • 1/3 cup yellow curry paste

  • 10 baby golden yukon potatoes, halved

  • 1 14-ounce can coconut CREAM (this is not coconut milk:)

  • 1/2 cup water

  • 2 teaspoons fish sauce

  • closed handful brown sugar

  • cilantro + jasmine rice for serving

DIRECTIONS: LETS PARTY.

1. On medium/low heat, saute onion slices+a drizzle of olive oil for a few minutes until fragrant- Add the chicken -if pan frying- saute for 3ish minutes-flipping once the edges seem to be cooked once chicken has a nice little crust but not cooked through add curry paste+the potatoes and stir to coat. If using rotisserie, add it in after the this next step+potatoes are fork tender.


2. Add the coconut cream +1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.

3. Stir in the fish sauce+brown sugar. Honestly the fish sauce and sugar combo makes this dish so authentic. Seriously so so good. Serve over sticky jasmine rice. top with cilantro. Pick it all up with a giant torn piece of piping hot buttery garlic naan, watch lalaland and go to bed early.

BUTTERY GARLIC NAAN:


This Simple Garlic Naan is so quick to make and did I mention no baking. You can make this in a skillet or griddle on the stove top.

  • 1 1/2 – 2 cups all-purpose flour

  • 1 tsp dried instant yeast

  • 1/2 tsp kosher salt

  • pinch sugar

  • 3/4 cup warm water

  • 3 tbsp oil

Set your stand mixer up with a dough hook.

Place the flour, yeast, salt and sugar into the bowl of your stand mixer and mix on low to combine.

Pour in the water and oil and mix on low for 10 minutes until you have an elastic dough.

Cover the bowl with cling film and leave it to rise for 20 minutes.


GARLIC BUTTER:

  • 1 stick salted butter

  • 2 tsp dried minced garlic

  • 2 pinches minced cilantro

LETS GO!

  • Once the dough has sat for 20 minutes, punch it back down and then divide the dough into 6 roughly equal balls.

  • Place one ball on a floured board and use your hands or a rolling pin to form the naan breads into oval/teardrop shapes (ensure they will fit in your skillet/griddle).

  • Put a heavy skillet/griddle over a high heat and allow it to get searingly hot.

  • Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.

  • Flip the bread and cook for a further 1minute or less.

  • Remove to a plate and drizzle with the garlic butter.

  • Cover with foil and keep in a warming drawer or serve as the troops roll in.


Thanks for submitting!