With the weather cooling down, I’m always craving comfort foods. For some this means stews and soups, which I also love but one dish I’ve been making repeatedly this year is yellow curry using Malaysian curry paste. The recipe is simple, quick and can be adapted for chicken or fish. So far, The Hubby and I have already made two batches and both turned out delicious. With lots of potatoes, the curry is perfect for lunch and freezes well for future meals! (I still have one portion of chicken curry waiting for me in our freezer now).
- 2 heaping tbsp yellow curry paste
- 1/2 cup chicken broth, divided
- 1 tsp white sugar
- 2 1/2 tsp curry powder
- 1 tsp salt
- 1 1/2 tbsp light soy sauce
- 1 (5.6 ounce) can coconut milk
- 2 tbsp canola oil
- 2 basa fillets (400g)
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 2 onion, sliced
- 4 potatoes, cubed
- Grate the ginger, mince the garlic and onion, and set aside. Peel the potatoes and chop into approximately 1cm cubes.
- In a crock pot on medium heat, add 2 tbsp cooking. Once the oil heats up, add the potatoes fry until golden brown, about 5 minutes.
- To the crock pot, add curry powder, yellow curry paste, onions, garlic, ginger and stir fry together for until fragrant, 1 to 2 minutes.
- Add the chicken stock, coconut milk, and bring to a boil. Then add the fish chunks and let simmer until the flesh turns opaque.
Step by Step Photos