I remember taking a few bites of the curry, thinking man this is so good, how have I never tried curry before?- and looking up at Nate who looked at me the exact same moment. He had the look in his eye like he had just found gold. From then we were hooked. I, being nosy ol' me, had to ask for the recipe. Thank goodness it was easy. I wasn't much of a cook back then. I worried more about studying and finals, and playing- than I did about cooking. The answer was this simple box.
Naomi had cooked the "hot" version for us using just water, but over the years and trying several different curry's at Thai recipes we have now altered. I like to use chicken broth, or sometimes even a can of coconut milk to make it creamy. When I have gone to Japanese Curry Restaurants they usually serve this just as a sauce, no veggies, with chicken and side of steamy white rice. You can try it how you like! My very favorite is just like pictured. I throw all the ingredients in the crock pot and slowly cook all day. Or, you can make it over the stove top. Start by browning the onion and chicken together when cooked add sauce + carrots and potatoes and let simmer. It's such and easy, filling, comfort food meal.
- 3-4 chicken breasts
- 4 potatoes cut into chunks
- 2 cups of chopped carrots
- 1 small onion chopped
- 1 box of golden curry sauce mix
- 4 cups/2 cans chicken broth
- 2 Tablespoon olive oil
Stove Top Directions:
- Cut raw chicken into chunks, and in a couple of TBS of olive oil cook chicken and onion together.
- Pull out curry paste and smash or cumble as best as possible.
- Add the rest of the ingredients in to the pan and let simmer for 30 minutes, stirring often.
- In crockpot add all ingredients, except curry paste and chicken broth.
- (I like to add my raw chicken first)
- In separate bowl crumble paste and mix with warm chicken broth.
- Pour into slow-cooker
- Cook on low for 6-8 hours, stirring occasionally.
- ½ hour before serving, shred chicken.
- Serve over rice.