One of my favorite things to do in the kitchen is recreate a dish I ate while out at a restaurant.There’s nothin’ better than eating an amazing dish out and then coming home and recreating it at a much cheaper price. Sometimes it’s a fancy dish or something as simple as a salad, but I love creating my own version of dishes from my favorite restaurants. I love going out and eating at Thai restaurants; it’s fresh, it’s delicious and it’s easy to replicate at home. I’ve come to love curry and have created a simple recipe to recreate this dish at home.
Here’s what you need:
Onion, potatoes, zucchini, peanuts, cilantro, coconut milk, curry, turmeric, and chicken. (optional: rice)
Begin heating a little oil in a large skillet and chop the onion into large chunks. Begin sauteing the onion until soft and translucent then add in the zucchini. I chop my zucchini into about 1/2″ rounds and then cut each of those in half so they aren’t too huge in the curry.
Let the zucchini and onions continue to cook until the zucchini is soft. Set these on a large plate and set aside.
In the meantime, boil a pot of water, peel the potatoes and then begin cooking them. The potatoes need to be thoroughly cooked before adding them to the curry, but not over cooked. When they are nice and tender remove them from the boiling water and set aside to cool down. Once cool to the touch begin dicing the potatoes into chunks that are a little larger than bite size but not larger than the chunks of zucchini. Set them aside.
Heat up a little more oil in the same skillet and then toss in the chicken. I like cooking the chicken in the same skillet because it picks up the flavor from the vegetables and gives the chicken a nice color. The chicken can either be chopped in small bite size pieces like I did or it can be chopped into thin slices. Continue cooking until the chicken is no longer pink.
When the chicken is cooked, throw the zucchini, onion and potatoes in the skillet.
Get your can of coconut milk, give it a good shake, open it and pour the whole thing in. This is by far the best cream option to use for curry, it’s thick and gives the dish a great flavor without being overpowering. In the end, you’re going to taste the curry flavor, not the coconut milk flavor.
After you add in the coconut milk, throw in a whole chunk of the curry and begin breaking it apart in the dish and mixing it around. Most people typically use curry powder, but I personally don’t think the curry powder tastes good. I have always used these curry cubes, which do look a little funny because of the color, BUT bring the perfect flavor to the curry sauce.
To give the dish more of a yellow curry color, I added in a little turmeric. This is a traditional spice used for curries and gives the sauce a great color without changing the flavor of the dish. Also, add in a good amount of chopped cilantro for a little freshness.
Once the sauce is bubbly and thickening up, then you know it’s done. Scoop some into a bowl, sprinkle chopped peanuts and chopped cilantro on top and eat up! This is one of my favorite dishes to make and it’s so simple. Typically I pour the curry over cooked rice but since I used potatoes I didn’t want to overload on carbs. I definitely prefer it with the rice though, it gives the dish a better balance. Plus, when I eat out I always eat curry with rice.
- Onion, large chunks
- Zucchini, 1/2" rounds cut in half
- Chicken, chopped
- Potatoes, cooked and chopped
- Coconut Milk
- Rice, optional
- Saute onions until translucent
- Add in zucchini and cook until soft. Remove from skillet and set aside.
- Add chicken to skillet and cook until no pink shows.
- Add the zucchini, onions and chopped potatoes to the chicken
- Add can of coconut milk and the curry, mix well
- Add in cilantro and turmeric then serve over cooked rice.