Thai Chicken and Potato Curry – #SRC

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Do you ever flip through a cookbook or a magazine and find that special recipe you always wanted to make? The exotic one with the special ingredients but the simplest of steps? As I was browsing through Corina’s blog at Searching for Spice, I came across this recipe for Thai Chicken and Potato Curry.

I was assigned Corina’s blog for this month’s Secret Recipe Club reveal, where a group of bloggers are given a new bloggers online cookbook to share a recipe of their liking.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

The beauty of this dish had me anticipating dinner. Even after eating at the buffet for my son’s birthday lunch, I still came home and made this wonderful meal, that even my husband enjoyed a second helping of, because it was that satisfying. Even my baby was gobbling up curry soaked rice. She loves to eat!

What I love about Corina’s blog is her variety of curry, spicy and savory dishes. She and I share a love of curries and ethnic foods. I think I may have to dog ear her entire blog, as a cookbook of my own collection to store away for safe keeping. She did, in fact, begin her blog as a way to record all of her recipes in one place. What a great way of keeping memories and favorites!

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Some recipes on her blog I was especially drawn to was her Chicken Katsu Curry, which was gorgeous fried chicken pieces served with a rich curry sauce, Capsicum Subzi, an Indian vegetable curry and rice dish, and a beautiful caramelized Banana Upside Down Cake. I’m telling you, her blog is endless. You really need to check it out! And here’s my version of her delicious Thai Chicken and Potato Curry which she points out, you can do just about anything with.

What I love about this recipe is that I was able to use my collection of fresh refrigerated herb pastes, like chili, ginger and lemon grass, and plucked leaves straight from my lemon tree. I chose bamboo shoots, baby corn and sweet peas as my accompaniment to the chicken and potatoes. This dish is a gorgeous coconut milk based yellow curry that is full of spunk. A true dish that belongs on my “make again” list.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Getting the curry sauce going.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Stirring in the chicken breast strips.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Stirring in the veggies after the chicken is cooked through.

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Heated through and ready to serve.

If you really want to try an easy ethnic recipe, please put this on your list. Your tummy and taste buds will thank you!

Thai Chicken and Potato Curry | Famished Fish, Finicky Shark

Thai Chicken and Potato Curry – #SRC

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 4

Per Serving 718 calories

Fat 32 g

Carbs 82 g

Protein 31 g

4

Thai Chicken and Potato Curry – #SRC

Ingredients

    Rice

  • 1 cup jasmine rice, dry
  • 1 1/2 cups water
  • For the Curry

  • 1 Tb peanut or macadamia nut oil
  • 1 tsp chili paste
  • 2 tsp garlic paste
  • 1 Tb ginger paste
  • 1 Tb lemon grass paste
  • 1/2 tsp turmeric
  • 1/2 black pepper
  • 2 Tb water
  • For the Dish

  • 13.5 oz can coconut milk
  • 8 oz chicken stock
  • 3/4 lb chicken breast, slice thin
  • 2 small golden potatoes, scrubbed and cubed
  • 5 oz can bamboo shoots
  • 15 oz can baby corn
  • 1/2 cup frozen sweet peas
  • 1 to 2 teaspoons fish sauce

Instructions

  1. Combine the rice and water in a medium saucepan. Bring the water to boiling, then reduce heat to low, cover and simmer until water is absorbed, about 20 minutes.
  2. In a small dish, combine the curry ingredients until blended.
  3. Heat a wok or non stick skillet over medium heat and add the oil. Pour in the curry and cook until it bubbles and thickens slightly, about 2 minutes.
  4. Pour in the coconut milk and add the potatoes. Stir to combine. Add enough of the chicken stock to cover the potatoes. Reduce heat to medium low and simmer, uncovered for about 10 minutes.
  5. Stir in the chicken and remaining chicken broth. Continue simmering until chicken is cooked through, about 5-7 minutes, stirring occasionally. Stir in the vegetables and heat through.
  6. Remove from heat and add the fish sauce to taste. Serve with jasmine rice.

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Sweet Potato and Lentil Curry with Ham

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Okay, so you know those days when it’s cold and you feel fat, and you know the last thing you need is a plate of cookies and milk or a huge plate of nacho fries? No. Just me?
Well today my body was craving healthy comfort. I know, what’s that right!?

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
I decided to pull out my pressure cooker and make a pot of lentil stew. This particular lentil stew I created consists of sweet potatoes and carrots, savory onions and garlic, robust curry and herby cilantro with cubes of honey ham. Served with soft and fluffy rice this stew just screams comfort food. And it’s healthy to boot!

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
I must have nailed it because my picky husband who claims to have hated lentils, literally piled his bowl with three large helpings after coming back from getting our van a smog check. He was either very hungry, or it was that good. I think the latter-one, because he told me and two, because we’d already had crepes for breakfast. And it was raining. Yep-comfort food.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Ingredients:
2 cups long grain rice, rinsed
2 Tb salted butter
2 cups dried lentils, rinsed and picked through
1 large sweet potato, peeled and cubed
1 cup honey ham, cubed
3 large carrots, peeled and roughly chopped
1/2 large onion, diced
5 cloves galric, minced
1 Tb curry powder
1 Tb fresh cilantro, chopped or Gourmet Garden cilantro paste
2 tsp salt
1 tsp pepper
Juice of one lemon

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
 Directions:

Cook the 2 cups rice, adding the salted butter and 4 cups water according to your rice cooker directions. Or bring to a boil on the stovetop, reduce heat and cover. Cook for 25 minutes or until water is absorbed.

In a pressure cooker set over medium heat, add the canola oil and sauté the onions and garlic for 3 minutes. Stir in the chopped carrots. Season with salt and pepper. Stir in the curry powder, cilantro and lemon juice.
Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Add the cubed sweet potato and ham. Sauté 2 minutes more to combine.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
Stir in the lentils and 7 cups water.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
Cover the pressure cooker and lock the lid.
Bring to a boil, then reduce heat to low, following your pressure cooker’s manufacturer directions.
Simmer for 20 minutes, then quick release the steam by opening the pressure valve. When the steam has escaped, carefully open away from your face and body. Cool for 10 minutes. Curry will thicken slightly.

Serve ladled into bowls. Scoop steamed rice into center of curry. Garnish with additional chopped cilantro and enjoy.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

You can also make this in a slow cooker! Sauté everything except rice in a large pot, then transfer it all to a slow cooker, add the water and cook on low for 6-8 hours.

I can’t believe my pressure cooker has been hiding away this whole time! This curry is definitely on our “make again” menu.

This is also a perfect autism recipe. It is GFCF and full of protein and power packed vitamins!

Serves 8

Check out Pressure Cooker How To’s here.

Sweet Potato and Lentil Curry with Ham

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 443 calories

Fat 5 g

Carbs 79 g

Protein 22 g

8

Sweet Potato and Lentil Curry with Ham

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups long grain rice, rinsed
  • 2 Tb salted butter
  • 2 cups dried lentils, rinsed and picked through
  • 1 large sweet potato, peeled and cubed
  • 1 cup honey ham, cubed
  • 3 large carrots, peeled and roughly chopped
  • 1/2 large onion, diced
  • 5 cloves galric, minced
  • 1 Tb curry powder
  • 1 Tb fresh cilantro, chopped or Gourmet Garden cilantro paste
  • 2 tsp salt
  • 1 tsp pepper
  • Juice of one lemon

Instructions

  1. Cook the 2 cups rice, adding the salted butter and 4 cups water according to your rice cooker directions. Or bring to a boil on the stovetop, reduce heat and cover. Cook for 25 minutes or until water is absorbed.
  2. In a pressure cooker set over medium heat, add the canola oil and sauté the onions and garlic for 3 minutes. Stir in the chopped carrots. Season with salt and pepper. Stir in the curry powder, cilantro and lemon juice. Add the diced sweet potato. Sauté 2 minutes more to combine.
  3. Stir in the lentils and 7 cups water. Cover the pressure cooker and lock the lid.
  4. Bring to a boil, then reduce heat to low, following your pressure cooker's manufacturer directions.
  5. Simmer for 20 minutes, then quick release the steam by opening the pressure valve. When the steam has escaped, carefully open away from your face and body. Cool for 10 minutes. Curry will thicken slightly.
  6. Serve ladled into bowls. Scoop steamed rice into center of curry. Garnish with additional chopped cilantro, if desired.