THAI YELLOW CHICKEN CURRY

One pot comfort is THIS quick, easy…and important.

It’s a busy week, everyone running in three different directions, so I need an edible ploy to help us all reset and spend some quality time together. This recipe will do the trick.

From my perspective, the virtue comes from the fact I can have a hearty, delicious dinner ready in less than an hour…and the one pot simmer allows me to simultaneously finish the digital work of the day. From the fam’s point of view, this hits all the necessary buttons…a healthful meal for mom, and a yellow curry chicken favorite that more than satisfies the voracious appetite of a gregarious, non-stop life of a teenager.

Plus, the idea of a one pot weeknight dinner appeals to my own busy schedule, allowing fast, easy clean up; but the real secret comes from the help of my favorite BLUE ELEPHANT yellow curry sauce, a delectable, convenient tool that far out finesse’s anything I could devise in twice the time. Indeed, a shortcut isn’t really a shortcut if it not only saves time…but ensures quality time with the family. Thump thump - simmer simmer!

THAI YELLOW CHICKEN CURRY

SERVES 4 TO 6 | PREP, COOK TIME 35 MINUTES

INGREDIENTS

2 teaspoons vegetable oil

1 10.6 ounce BLUE ELEPHANT yellow curry sauce

1 medium yellow onion, chopped

1 red bell pepper, chopped

1 pound Yukon Gold potatoes (about 3), peeled, cut into ½” pieces

1 pound skinless, boneless chicken thighs, cut into 1” pieces

2 5.6-oz. can BLUE ELEPHANT coconut milk

Whole fresh mint leaves, for serving

TECHNIQUE

Heat oil in a large heavy pot over medium heat. Add onion, red bell pepper, and cook, stirring occasionally, until onion is translucent, about 6 to 7 minutes. Add BLUE ELEPHANT yellow curry sauce with 1/4 cup of water and cook, stirring, until fragrant, about 2 minutes

Add potatoes, chicken, coconut milk, and 1½ cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls (with or without cooked jasmine rice) and top with fresh mint.