A delicious Thai-inspired chicken curry dish. Chicken and potatoes are simmered in a yellow coconut curry. Perfect when served with freshly cooked, white jasmine rice.
This is almost exactly what is served in our best local chinese restaurant. They gave me the recipe, but this is probably a Thai or more likely Indonesian version when you add the coconut and yellow curry paste. (We have a superb brand here in not only yellow, or "mussaman" curry) but also green and fiery red pastes. I suspect the yellow is the mildest.) I am so glad I will have this in my recipe file so I will not have to hunt it up in books. The four stars only mean I am about curried out at the moment. - 18 Jun 2010 (Review from Allrecipes US | Canada)
Wonderful. My husband just returned from a long stressful trip and I hadn't planned ahead for dinner. With salad and basmati rice; just the thing. Thanks! - 17 Jun 2010 (Review from Allrecipes US | Canada)
Delicious, quick and easy to make. Modifications: Doubled the sauce portion of the recipe, because I enjoy a good amount of sauce with my curry (and the cans of coconut milk typically are >10 oz). Although I doubled the sauce, I used only 2 chicken breast halves, which were roasted and shredded, then added during the last 10 minutes of simmer to absorb flavor; I prefer this texture, and there was plenty of chicken, some in each bite. In addition, added carrots which were cut on the bias (so that they would cook at same rate as potatoes). - 13 Mar 2011 (Review from Allrecipes US | Canada)