Date: January 2, 2019
Curry paste: https://pinchofyum.com/easy-homemade-yellow-curry-paste
Kind of used this as the basis for the recipe: https://pinchofyum.com/thai-yellow-chicken-curry-with-potatoes
Time to table: About an hour total including chopping and prep – could have been sped up if I went faster though.
Servings: 5 adults I think. We have leftovers after feeding our family of 5.
Modifications: I used the basic idea of the curry – chop and saute an onion in oil, add chicken, add curry paste and cook for awhile. Then instead of potatoes, I used broccoli. I also made mine a bit soupier than the recipe and added an additional can of chicken broth (just water with better than bouillion mixed in). Then realized we had some spinach that didn’t have a use planned for it, so threw that in there at the endtoo.
Kids: Meh, they ate it. It wasn’t met with outright disgust so I’ll call that a win. I let Annie have it without rice. They all thought it was ‘spicy’ aka contained flavor. This prompted a very long discussion with Annie about the difference between spicy heat and flavor.
Notes: We’ve had this curry paste in the freezer for a super long time, need to use it up! This is always an easy, healthy meal and I’m not sure why we don’t make it more often.