Yellow Curry

  

Yellow curry, with its earthy and pungent flavor, pairs so nicely with the sweetness of creamy coconut milk.  You can buy Indian or Thai yellow curries at the store, but it is also pretty easy to make if you have a food processor.  I make my curry mild, but you can add as much red chili pepper as you like!  This paste lasts a month in the fridge if stored in an air tight container.  It goes well with tofu, veggies, chicken, and rice noodles!  I made a simple chicken, broccoli and carrot curry, but next time I want to try cauliflower or sweet potatoes!

Ingredients:

 - Curry Paste:

• 5 cloves of garlic peeled
• 1/2 a bunch of cilantro leaves
• 4 green onion sliced
• 1 tbs of grated fresh ginger
• 1 tbs ground coriander
• 1 tbs ground cumin
• 1 1/2 tsps of ground turmeric
• 1/2 tbs of ground red chili pepper
• 1 1/2 tsps of salt
• 1/2 tsp of cinnamon
• 1/4 tsp of black pepper
• 1tbs of olive oil
• 2 tsbs of honey
• Juice of 1 lime or lemon

-Curry Dish:

• 1 lb of chicken or tofu cut into bite sized pieces
• 3-4 carrots, sliced
• 1 large bunch of broccoli, cut into bite size pieces
• 1 can of coconut milk

Directions

1. To make the curry: using a food processor, chop up the garlic and ginger, then add the cilantro leaves and green onions and chop some more.  Then slowly add all the other spices.  Mix in the oil, honey, and the juice of the lemon or lime.
2. In a frying pan, sear the chicken and cook for about 8 minutes (if you're doing tofu, you don't need to cook the tofu first, just add it in with the carrots.)
3. Add the carrots and 3 tbs of the curry paste, coating all the ingredients.
4. Add the coconut milk and simmer on medium/low heat for about 15-20 minutes.
5. Throw in the broccoli and cook for another 3 minutes.  
6. Serve with rice and enjoy!