Thai Coconut Yellow Curry

>> Wednesday, November 6, 2013

We’ve been trying to finalize our travel itinerary on our upcoming trip the past couple of weeks and it took us a while to decide where the last leg was going to be. There are just too many great places in this world and too little time. So after some long conversations and flip flopping back and forth we finally landed on Phuket, Thailand. A smaller island in the deep southern part of the country, Phuket is a breath of beauty, but for a foodie like me, I’m extremely excited for all the food! We love Thai cuisine and what’s better then enjoying their amazing curries, tom yum gung and other famous dishes while watching the sun go down in the Adaman Sea.

 So I decided to cook this yellow curry to kick off our vacation countdown. Plus, it’s perfect for the Calgary weather right now, comforting and warm. It can be served with anything ranging from bread for dipping, to sticky rice for those looking for a bit more chew. I’ve always enjoyed it growing up with jasmine rice. It’s a great way to wind down the day with a nice steaming bowl of curry. This will have to do, until we take off on our trip.
Nutrition Tidbit: Tumeric is the spice that provides curries its signature yellow color, but it also has amazing healthy benefits. Known for its anti-inflammatory properties, there are countries where people use it topically, but taken internally turmeric has been said to help the liver and kidney functions. It may also aid in digestion and weight management. The best is you don't even notice that you're eating it when it's incorporated in the curry.

5-6 chicken drumsticks
1/2 tsp salt
1 tsp black pepper
2 tbsp yellow curry powder, can be found at Asian markets
1 medium onion, diced
3-4 slices of ginger
2 stalks lemongrass, 1 chopped, 1 cut in to large 2 inch pieces
4-5 cups of water
3 carrots, peeled and cut in to 1 inch pieces
2 bay leaves
1/2 cup coconut milk
Salt and pepper
2-3 red thai chilies (optional)
2 stalks green onion, chopped (optional)
Fried onions (optional)

In a large mixing bowl, cover the chicken drumsticks with the salt and pepper and curry powder. Set aside and let marinate for 20-30 mins while preparing the other ingredients.

When all the ingredients are ready, warm a large stock pot on medium to high heat. Pour in a bit of oil to coat the bottom of the pan.

Stir in the onions, ginger and lemongrass, cook for 2-3 mins.
Add in the chicken drumsticks, let the skin brown a bit on each of the drumsticks. Scraping the bottom pieces so it doesn’t burn. Searing them for another 2-3 mins.

Pour in the water until it covers the chicken drumsticks. You might need more than 4-5 cups depending on how deep or wide your pot is.

Add in the carrots and bay leaves. Turn the heat down till the water is at a slight simmer. Let it cook for 2-3 hours or until chicken is tender.

When ready, add the coconut milk, stir until incorporated.

Add salt and pepper to taste.

Scoop in to serving bowls and top with thai chilies, green onions and fried onions.
Can be served with bread for dipping or over rice. You can also try this recipe with duck and add in potatoes for more substance.



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