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Dutch Oven – Restaurant Yellow Curry

One of my favorite foods is Thai yellow curry; Missla and I will find good local Ma & Pa hole-in-the-wall restaurants and she’ll order one of her many mainstays off the menu, but I always stick to the curries- Yellow, Red, Massaman. There’s something about a curry that excites me. Maybe its the spice, maybe the variety of flavors, or maybe its because its such a simple meal– just a sauce that is served over rice with meat and veggies. Yet curry somehow transcends its simplicity and becomes more than food. Curry just wants to be loved, and one thing is for sure, I love my curry. This recipe is my latest attempt to get restaurant quality curry at home. And it is close. If you want to take it over the top, add a teaspoon of sugar and don’t use curry powder, use prepared curry paste. The best curry is in the curry spice. Garbage in– well, I think you know the rest.

Served with white rice. To shape the rice into discs, mold it into a 1/2 cup measuring cup.

Tools  
12″ Dutch oven
12-15 coals below
15-18 coals above


Ingredients  
4 large russet potatoes
4-6 chicken tenders, sliced across the grain
1-2 tablespoons curry powder
dash garlic powder
dash ginger
1 can coconut milk
1 cup milk
salt & pepper, to taste
3 large carrots, sliced on the bias
1/2 onion, quartered and sliced
3-4 green onions, sliced
canola oil
white rice, steamed

Directions 
Brown chicken in oiled dutch oven, adding curry, garlic powder and ginger. Add vegetables and stir well. Add coconut milk, milk and let boil. Add top coals and bake for 30 minutes. When potatoes are tender, season with salt and pepper to taste. Serve over steamed white rice.

Back Porch Gourmet | Live Right. Eat Well.

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