Foodie Blog #6: Home-style coconut chicken curry. Incredibly Delicious! 😍

Hello my fellow Steemians!It is midnight right now and I’m writing to you with a happy tummy before I hit the sack. Today, I made Coconut- Chicken Curry with vegetables and it is delicious! This curry recipe is so easy to make at home and such a fantastic meal that you will want more. Curry has many different variations among regions and culture. There are dry and wet version. Meat or Vegan dish. I simply want to share with you my recipe and hope you will like it as much as I do. This recipe has become my family favorite! Warning: you’re probably going to get SUPER hungry cooking this dish and your mouth will water just by smelling it because the coconut milk and curry smells amazing!

Begin by gathering your ingredients. Servings: 6 servings

· ½ cup yellow curry paste (Any unused curry paste can be stored in the freezer for future use again)

· 2 lbs chicken thighs, cut into ½ inch chunks (you can use any type of chicken – boneless, skinless, chicken breasts ,etc)

· 6 - 7 potatoes, depends how small or big

· 1 whole red bell pepper · 5 -7 carrots, depends how small or big

· 1 ½ tablespoons coconut oil

· 1 can coconut milk

· Green onions (for decorations)

· 1 teaspoon Soy sauce and 1 teaspoon oyster sauce

· Salt, pepper, paprika, and white onion powder As you can see there are a variety of curry paste available from mild to spicy. The taste and spice level of this dish will vary a bit depending on the type of curry paste you use. Red curry has always been my favorite as it is SPICY and HOT. I went with the yellow curry paste as it is less spicy than the other curry pastes and my family can’t handle hotness. The green paste is mildly hot. If you can handle spice, then go for the red or green curry paste.

First, put your apron on. Instructions:

1. Wash your vegetables and using a peeler, peel the potatoes and carrots skin. Discard the skin.
2. Cut your vegetables (potatoes and carrots) into chunks or cubes. Thinly slice the red bell pepper 3. Cut your chicken thighs into 1/2-inch chunks, removing the bone or skin if you wish. I store the bones in ziploc bag and refrigerate it later whenever I make soup.