"I’ve enjoyed sharing some of my family’s favorite recipes with you over the summer! As we approach autumn and the holidays, I invite you to submit your favorite recipes for October, November, and December “Recipe of the Month”. I look forward to hearing from you all and serving your favorites with my family. Here is my recipe for Thai Yellow Chicken Curry. Enjoy! Enjoy!"
- Lindsey Hamilton, Director of Sales and Marketing
Thai Yellow Chicken Curry
- 1 lb of chicken cut up into bite size pieces
- 2 tablespoons of olive oil
- 3 tablespoons of Thai yellow curry paste
- 2 large potatoes cut up into small cubes
- 1 medium white onion sliced
- 2 tablespoons of butter
- 1 ½ cup chicken broth
- 1 can of coconut milk
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 2 cups of steamed jasmine rice
- Salt to taste
- Thai red chili sauce on the side as needed to spice things up!
Directions -
Place butter and onions in pan. Simmer for 5 minutes. Add chicken and olive oil. Cook for 10 minutes. Drain off excess fat. Add potatoes and chicken broth. Simmer for 15 minutes. Add remaining spices, curry, and coconut milk last. Mix thoroughly. Simmer on low for 15 minutes. Serve with Jasmine Rice
Submit Your Recipe To: Collingtonsocial@gmail.com
For Lindsey's Recipe for Mexican Lasagna: Click Here
