Thai Yellow Curry

Many many years ago, we lived around the corner from a Trader Joe’s and it was SO great to be able to hop over there to grab some ingredients to throw together dinner. I may have to drive a little further to get ingredients nowadays, but it’s worth it! Decades later, I’m still making many of the same no-fail meals my family loves. This Thai Yellow Curry is one of those.

I know it’s not authentic, but hey, it tastes pretty darn close! We prefer it with chicken, but you can adapt it to your taste buds and use a different protein like beef, I’ve even cooked it up with shrimp and a subtle white fish like cod and it was yummy. This dish could also be made vegetarian.

So, here we go…

For ingredients, the majority of the sauces are from Trader Joe’s, but I’m sure other stores more than likely carry a similar equivalent.

Ingredients:

• TJ Sweet Chili Sauce

• TJ Thai Style Yellow Curry Sauce

• TJ Thai Peanut Satay Sauce

• 1 can coconut milk

• 1 can baby corn

• 1 can garbanzo beans (drained)

• 2-3 carrots, diced

• 1 medium diced onion

• 4-5 garlic cloves, minced

• 1 bell pepper, chopped

• 1 large sweet potato, cubed

• 2-3 chicken breasts, cubed

• 1/2 stick of unsalted butter

• Salt + pepper to taste

• Cilantro for serving

• Steamed rice for serving

Directions:

Start off by adding to a pot 1/2 of the jar of Yellow Curry Sauce, minced garlic, onion, sweet potatoes, and carrots. Cook on medium heat, cover and let veggies soften, stirring occasionally. Once the carrots and sweet potatoes are softened, add in sliced bell pepper, baby corn and drained garbanzo beans. Simmer for another 5-7 minutes. Remove veggies and set aside.

Now add to the pot butter, entire jar of Thai Peanut Satay Sauce, and chicken. Season with a few dashes of salt and pepper and add a few tablespoons of the Sweet Chili Sauce (if you like a little more heat, add more). Once chicken is cooked through add veggies back to the pot along with 1 cup of water, 1 can of coconut milk and the rest of the Yellow Curry Sauce.