Creamy delicious curry. Veggies and chicken are added to this yellow curry for a full meal in a pot.
I admit it, I’m a fan of curry. I didn’t used to be, but as I’ve grown, so has my adventure for food. Curry comes in many flavors and styles, this is modeled after Chinese curry, with a little hint of Indian. If you don’t want that indian flavors, increase the yellow curry powder and remove the garam masala and turmeric.
Other adjustments would be to use coconut milk and add a little fish sauce to make it taste more Thai. Like I said, this is a very versatile dish.
Traditionally, Chinese curry has onions, potatoes and carrots. I was out of carrots the day I made this, so I just added squash. You can put in really any vegetable you want.
Just be warned, your house will smell like curry for days… But it’s worth it. Enjoy!