Thai Yellow Curry with Lime

About:

I was looking for a different curry recipe the other day to use up some of the red curry paste I had in my fridge and found this. I also happened to have a lime, and oh, my, word, I think this is my new favorite curry! I think it was even better as leftovers! Original Recipe Site found by Katie

Ingredients:

• 2 tablespoons extra virgin olive oil

• 3/4 pound baby potatoes, cubed (I just used some golden potatoes I had, in chunks)

• 1 yellow onion, chopped

• 1 1/2 pounds boneless chicken breasts, cubed

• 2 tablespoons Thai red curry paste

• 2 tablespoons yellow curry powder

• 1 tablespoon lemongrass paste (I didn't have this, I don't know what it is!)

• 2 cups canned full-fat coconut milk (I used one can)

• 2 teaspoons fish sauce or tamari (I did put in the fish sauce, but I think it would be great without it, or with less...)

• 1/3 cup chopped fresh cilantro

• juice and zest of 1 lime

Garlic Butter: (I didn't do any of this because adding extra melted butter onto things is against Brett's beliefs)

• 4 tablespoons salted butter

• 3-4 cloves garlic, chopped

• chili flakes

• 2 teaspoons honey

Instructions:

1. Heat the oil in a large skillet over medium-high heat. Add the onion and potatoes. Cook 10 minutes, until soft. Add the chicken, curry paste, curry powder, lemongrass paste, and season with salt. Toss to coat the chicken, then cook 3 minutes.

2. Pour in the coconut milk and 1/3 cup water. Cover and cook 5-10 minutes until the chicken is cooked through and the sauce thickened - mine didn't thicken much. I would maybe try adding a little cornstarch to the 1/3 C water and adding that near the end of the chicken cooking time.

3. I didn't do this: Meanwhile, melt together the butter and garlic. Cook until the butter is browning. Stir in the chili flakes and honey.

4. Remove the curry from the heat. Stir in the fish sauce, cilantro, and lime zest + juice. Serve the chicken and sauce over rice. Top with spicy honey butter if you want to!