What does the definition of comfort food to you? I used to think it meant a cheesy, greasy, gravy ladened dish. However over the years I have really come to understand comfort food on a whole new personal level. It just happens as we experience life, go through trails and rough patches, cold lonely nights. And then you curl up with a nice warm bowl of yellow curry and it just soothes your soul. Not only does it taste delicious but it warms every bit of you from the inside out. And THATS when you get it.
Comfort food to me means warm from the sun garden tomatoes+basil. It’s my grandmas roast and rolls, or vegetable soup. Zoodles with pesto, and homemade zucchini bread. It doesn’t mean greasy, fatty food- it’s healthy, meaningful food!
I love this chicken from Foster Farms. Its amazing! It’s grown without any antibiotics ever! They offer fresh, all natural chicken that is American Humane Certified and fed a 100% vegetarian diet, without any added hormones or steroids. I seriously could feel a difference in the meat when cutting and prepping for the meal. This meal all together is so delicious and healthy! Lots of vegetables, antibiotic-free chicken, warm spices and herbs, and creamy coconut milk. How can you go wrong with this?
I Love Curry
I’ve made this curry many times trying to get it precisely right. I’ve actually been working on it for quite a long time, but only recently had the desire to really get it right! The biggest kicker is the curry paste you use. (I HIGHLY recommend making the recipe down below) I tried this curry paste-MAE ANONG, and it was good, 3ish stars. It has a pretty good kick to it- which not everyone like spicy. Especially children. So it wasn’t my favorite. I just ordered this MAE PLOY Yellow Curry Paste, and will update this post with my opinion after I try it.
I really liked Pinch of Yum’s recipe, but i had a hard time finding all of her ingredients, and I definitely needed to change a few of the measurements- so below is my adapted version of her recipe. I love making it homemade because I have TOTAL CONTROL. (ha ha) I could add as much or as little amount of spiciness as I wanted.
Once you have a good Yellow Curry Paste the rest is so easy! This curry cooks quickly and is one the whole family will love. Also, you MUST serve with jasmine rice. Guys, this is so good. I can’t wait for you all to try it!
Curry for the soul.
- 2 cans coconut milk
- 1/2 cup of yellow Curry Paste that is below. If using store bought use about 2-3 TBS. see links for some favorite store bought.
- 2 2 Foster Farms Simply Raised chicken breast cut into bite size pieces
- 2 cups potatoes cut into bite size pieces
- 1 small-med onion sliced about 1 cup
- 1 cup chopped carrots
- 2-4 TBS brown sugar I like mine sweeter, so I add about 4
- 2 tsp fish sauce
- salt as needed
- Gourmet Garden Lightly Dried Chili Pepper**
- Jasmine rice*
- Chopped cilantro for topping.
- 1/4-1/2 cup olive or avocado oil
- 4 large shallots
- 4 large heads of garlic
- 1 6- inch piece of fresh ginger
- 1 tablespoons salt
- 3 tablespoons turmeric
- 3 tablespoons curry powder
- 2 teaspoon ground coriander
- 3 tablespoons lemongrass paste**
- ¼ cup packed cilantro
- In a large sauce pan skim off the top of the cream from one of the can's of coconut milk. Over medium heat cook the cream until it starts to separate from the oil.
- When you start to see oil droplets add chicken and curry paste. Coat the chicken with curry/cream while combining. When coated, add onions.
- Saute for a few minutes so onions can soften and chicken cook.
- Add remaining ingredients, including the Dried Chili Peppers (add your desired amount for how spicy you like it, I put in a few pinches and it is really mild) and let simmer until potatoes are tender. about 15 minutes.
- Serve over Jasmine rice*.
- Preheat the oven to 350 degrees.
- Cut off heads of garlic (the pointy end) so you can see the meat of the garlic cloves and drizzle with olive oil. Wrap all 4 in a loose foil. Peel shallots and do the same.
- Peel the ginger and slice thin, lay flat, drizzle with oil and wrap.
- Peel the shallots - then drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices
- Place all the foil on a baking sheet and bake for 15 minutes. Remove the ginger, increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and fragrant.
- Pour everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste, slowly drizzle oil in until it reaches your desired consistency.
- This curry paste does not contain any heat, because I don't know who iI might be cooking for I like to add the heat later in the cooking process. See Yellow Curry Recipe for details on the heat.
- Freeze remaining curry paste for future patches of Yellow curry!