Saturday, December 15, 2012

Yellow Curry with Chickpeas and Potatoes

A modified version of this recipe, to respect the people who will be eating my food tomorrow.
Makes 6-8 servings


  • 2 14-ounce can of coconut milk
  • 3 tablespoons yellow curry paste
  • 1 29 oz can chickpeas
  • 1 cup water
  • 2 medium potatoes
  • 1/4 large onion
  • 1 14-ounce can of baby corn
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 lime


  1. Slice the onion and baby corn into bite-sized pieces.
  2. Peel, cut, and parboil the potatoes for ~5 minutes. Set aside.
  3. Open one can of coconut milk and scoop the top thicker cream part into a pan.
  4. Heat this cream over medium heat until the oil just starts to separate from the milk.
  5. Then add the yellow curry paste and saute with the cream until it becomes fragrant.
  6. Then add the remaining 1 1/2 cans of the coconut milk and water and bring to a boil.
  7. Let cook until the consistency of the curry is what you prefer. You can use less water if you want a shorter cooking time.
  8. Add the potatoes, onions, and baby corn and cook until just done, but still firm.
  9. Mash 1/2 a potato and add to thicken.
  10. Adjust seasonings with soy sauce and sugar to taste.
  11. Garnish with thinly sliced kaffir lime leaves and red peppers. Serve with jasmine rice.

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