Recipe via bonappetit.com (Although I found this in the actual handheld paper version of the magazine. I can’t be the ONLY one left who still subscribes to print magazines, right??)
2 teaspoons vegetable oil
1 4-ounce can or jar yellow curry paste
3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
1 medium onion, chopped
1 red bell pepper, cut into 1-inch pieces
1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2-inch pieces
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 13.5-ounce or 15-ounce can unsweetened coconut milk
Chopped fresh basil and cilantro
Heat oil in a large heavy pot over medium heat. Add curry paste and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs.
After searching a few different stores, I finally found actual curry paste at Whole Foods. Don’t use pre-made curry sauces! You’re making your own sauce in this recipe. Unfortunately, they didn’t have yellow paste which the recipe calls for. With my smart phone in hand, I googled “yellow vs. green curry paste” and in short, the spice level of the green curry (which Whole Foods DID have) was higher.
I’m a huge chicken when it comes to heat so I only used 3/4 of the curry paste AND added a
dollop half a cup of Greek yogurt in the dish to tone down the spice. What I ended up with was a not-spicy-at-all curry dish, which was fine for me, but did nothing to help build my tolerance.
I think next time I make this (and I WILL be making this again, since I found YELLOW curry at a restaurant supply store!), I won’t chicken out and I’ll use the entire 4 oz. of curry paste and I won’t add yogurt. I’ll just be sure to keep a glass of milk on the side when I eat it.