Mason Jar Yellow Coconut Curry Recipe By Tasty Recipes

YELLOW THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, turmeric, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the curry paste, coconut milk, carrots, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, pepper, and stir until the spinach has wilted.
• Taste the curry and add the optional but recommended lime juice (brightens the flavor of the dish), cilantro, optional light brown sugar (balances the heat), optional salt (I did not add any because the curry paste has salt in it), and add extra of any of the spices already used or more curry paste, if desired and to taste.

SLOW COOKER COCONUT CURRY RECIPE BY TASTY

Steps:

• Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
• Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
• Serve the curry warm over rice. Garnish with parsley, if desired.
• Enjoy!

COCONUT CHICKEN CURRY RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
• Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
• Add the curry powder and stir well, cooking for 3-4 minutes more.
• Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
• Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
• Add the chicken broth to the pot and stir.
• Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
• Garnish with cilantro.
• Enjoy!