In March 2021, Kyle and I had the opportunity to take a long-awaited, much-needed vacation to Belize. Everything about the trip was dreamy, especially the food. One dish that I just couldn't get enough of was coconut curry; we ordered it from several of the restaurants that we went to and it was so delicious each time. I knew that I NEEDED to have a comparable recipe once home, so I set out to find just that. After trying a few that were not quite what I was looking for, I had an 'aha' moment when eating at a Thai restaurant--I had been using a red curry paste when what I should have been using was a yellow curry paste (whoops!). Once I made this swap, I was in business! Now, whenever I make the dish below, I feel like I am back in Belize (all that's missing is the beautiful beach, sunshine, and warm weather).
Serves 6
Ingredients
- 1 TBSP olive oil
- 1/2 onion, diced
- 1 to 1.5 lbs boneless/skinless chicken breasts, cut into bite-sized pieces
- 2 medium-sized Yukon gold potatoes, peeled and cut into bite-sized pieces
- 1 carrot (~6-8" in length), peeled and cut into thin rounds
- 3 TBSP yellow curry paste (I use Mae Ploy brand; my local grocery store doesn't carry this item, so I order it from Amazon)
- 2 tsp fresh ginger, grated/finely minced
- 2 cloves fresh garlic, minced/pressed
- 2 13.5 oz cans full-fat coconut milk*
- 1 tsp fish sauce
- juice of 1 lime
- 2 TBSP brown sugar
- fresh cilantro, for garnish (the pop of green really elevates the appearance of the dish; I encourage you to not skip it!)
Directions
- In a large skillet (over medium heat), add the oil. Once hot, add the onion and sauté for around 5 minutes. Next, add the chicken, carrots, potatoes, ginger, garlic, and curry paste. Continue cooking, stirring every so often, for around 5 to 8 minutes (or until the chicken is no longer pink).
- Add the coconut milk (shake well first!) and stir into the meat and vegetable mixture. Bring to a boil, then reduce heat and simmer for around 20-25 minutes, or until the chicken is cooked and the potatoes and carrots are tender.
- Add the fish sauce, brown sugar, and lime juice. Simmer for a few more minutes.
- Serve over cooked basmati or jasmine rice and with naan bread.
*if you do not have or want to use coconut milk, an equivalent amount of heavy whipping cream makes a wonderful substitute (this is what I now use, after trying it in a pinch).