CURRRRAAAYYY! Seriously guys that is what I did when our good friend who was raised in Indonesia started cooking us curry a few weeks ago when we spontaneously stopped by her house.
I could seriously live off of curry. I am a recovering boring eater and after Kevin introduced me to curry for the first time I kind of got stuck in a eat-as-much-curry-as-I-possibly-can kind of routine. There were several years where practically every date night we would jump in the car and drive to this teeny little coffee stand tucked into the alleyway and order the most amazing Thai curries in little take home containers.
The little Thai ladies would hand us sample after sample, laugh with us and upsell us spring rolls with peanut sauce and spicy dipping oil.
“Bye bye huuunny! Ooooh date night! I cook for you huuuuny, lots for lataaa. Come back soon!”
Other than our families and friends it was quite literally the #1 thing I missed when we lived in Georgia. Okay there were mountains being missed and clean rivers and laying in the grass without being eaten alive by chiggers, cockroaches and fire ants. But this curry guys….it’s just so good it trumped all those things.
We had a friend in Georgia though who could cook a mean curry and she was from Malayasia so you know it was real curry. But….it wasn’t the curry I remembered and loved from my little hole in the wall shack. And we had to either be gifted the curry powder from our said friend or order it online in large quantities from a tiny little website.
So when I started eating the curry a few weeks ago and realized that whatever curry paste our friend was using was the same as my favorite little place I about cried in happiness. Don’t judge. This is serious love we are talking about people!
I was somewhat crushed though when I found out that our friend treks to the big city (a solid 3+ hours one way) to buy said curry paste. Even when she came home bearing a love gift for me of a small tubs of yellow and red curry paste I was overjoyed but sad that it would be a product I couldn’t stock my pantry with without quite a bit of effort.
Apparently God had mercy on my sweet predicament because low and behold I found out that Amazon stocks not just any curry paste but THIS curry paste! And in the giant tub for a great price!
All things may not be right in the world but this is proof friends that some things are right.
I knew that we had some butternut squash in the fridge and some chicken that we needed to use up so I made quick work of putting together this curry. If you’ve never made curry before DO NOT PANIC, I repeat do not panic. If you can make soup you can for sure make curry.
There are endless varieties that I’m sure will be popping up frequently here from now on. Kaffir lime leaves, lemongrass, galangal root, fresh ginger, water chestnuts….all these things are fantastic in curry. But they are harder to find for many people so I want to give you hope that even in the middle of nowhere with super basic ingredients you too can make delicious curry.
All you’ve got to do for this easy yellow curry is sauté the curry paste in a bit of olive oil, add some onions if desired (I didn’t), add your coconut milk and then simmer your meat and veggies until they are cooked through. Easy peasy. And it’s pretty much the perfect clean out your fridge kind of meal. Anything raw (meat or veggies) goes in right with the coconut milk and anything already cooked, like my roasted butternut squash and cooked shredded chicken gets tossed in at the end for just about 5 minutes.
Season with lime juice, chiles and basil. The coconut milk simmers down and turns into this magical coat your tongue substance that is filled with deep complex curry flavors with just the right spicy kick in the pants. But then the lime juice hits that high note and seriously makes your mouth want to sing. Try to keep from eating this straight out of the pan and pile it into a bowl of rice….but I for one will not judge you if you can’t.
And it even passes the Noah test being declared the “nummy soup mommy”. Yes my dear….yes it is indeed.
- 1 tablespoon olive oil
- 3 tablespoons curry paste
- 2 cans full fat coconut milk
- 1 cup shredded cooked chicken (*option in instructions for uncooked chicken)
- ½ butternut squash, roasted peeled and cut into cubes (*option in instructions for uncooked squash)
- 3 tablespoons canned green chiles
- 2 tablespoons lime juice
- Minced basil
- Basamati or Jasmine Rice (I use brown jasmine rice)
- Optional: kaffir lime leaves, curry leaves, fresh ginger root, galangal root, onions, thai peppers, green beans, bell peppers, etc.
- Heat olive oil over medium heat until shimmering. Add curry paste and break up paste so it cooks evenly. Cook stirring frequently for 2-3 minutes until it is aromatic and the oil has absorbed.
- Add coconut milk and whisk to incorporate the curry paste.
- *If chicken or butternut squash are uncooked or you wish to add any additional raw vegetables add them now and allow to cook in curry sauce until they are cooked through.
- Cook sauce down over medium heat, stirring occasionally for 15-20 minutes to allow flavors to meld.
- Add cooked chicken, butternut squash, canned green chiles and lime juice. Simmer for 5 minutes until ingredients are warmed through.
- Serve with rice and top with plenty of fresh basil.