Thai Curry Chicken

Yellow Curry Chicken

I love Thai food!!!! Unfortunately, I live 45 min to the closest Thai restauraunt and having a newborn baby it’s a hassle just to make the trip over there. You also have to think about gas and by having one set of income you cant throw money around. I’m sure everyone knows about that. Another great thing about making Asian food at home is you know EXACTLY what goes in your food.

You can buy the curry powder at an Asian store or look in the Asian aisle at your nearest grocery store. The curry was a big hit at home; however, I baked it in the oven and a lot of the sauce dried up. Next time I will just cook it on my large frying pan. If you do decided to bake it, just add a little bit of water afterwards for more sauce. If you like yellow curry, you can also add pineapples.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: SERVES 4+


  • 1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces
  • 2-3 potatoes, chopped into chunks
  • optional: 1-2 medium tomatoes, chopped into chunks
  • 1/4 cup fresh coriander for garnish
  • 2 Tbsp. Thai curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder
  • 1 bay leaf
  • optional: 1 cinnamon stick
  • 1/2 to 1 tsp. chili flakes or cayenne pepper, to taste
  • 2 shallots OR 1/2 cup purple onion, diced
  • 4-5 cloves garlic, minced
  • 1 thumb-size piece galangal OR ginger, grated
  • 1/2 cup chicken stock or broth
  • 1+1/2 Tbsp. ketchup OR sweet tomato puree
  • 1 can thick coconut milk
  • 2-3 Tbsp. fish sauce
  • optional: 1/2 tsp. sugar
  • 2-3 Tbsp. vegetable oil for stir-frying
  • 1-2 whole kaffir lime leaves OR 1 bay leaf


  1. Preheat oven to 350 degrees (if using oven method).
  2. Place a wok or large frying pan over medium-high heat. Add the curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. “Dry fry” these spices 1-2 minutes, until they are lightly toasted and fragrant.
  3. Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock – enough to keep ingredient frying nicely. Stir-fry 1 minute.
  4. Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
  5. Add remaining stock plus ketchup/tomato puree, stirring well to combine. Finally, add the coconut milk, fish sauce, sugar, cinnamon stick and lime leaves or bay leaf.
  6. Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked. OR transfer curry to a large covered casserole dish and bake 1 hour at 350 degrees. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from becoming tender).
  7. When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it’s too sour for your taste.
  8. Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice, and ENJOY!

recipe from:


97 days


Today my little man and I had to wake up bright and early for his appt. Well, 8 am is pretty early if you’re not a morning person. The doctor said he looked great and baby j is currently not taking oral hydrocortisone. However, I noticed tonight that he has it all over his stomach and back again 😦 Walmart ran out of the cream that the doctor prescribed and I have to wait until Monday. I just have this gut feeling that it’s going to get worse. I’m just going to ask the pharmacist if any other pharmacy has it.

On the second picture is with our friend Kayla at her going away party. It’s crazy how fast time flies. We’re going to miss her and her family 😦 her husband is deploying and I can’t even imagine what she’s going through. One day I might be in her shoes. As of right now, there’s no sense worrying about that until the time comes.

Flower arrangements

Center piece

Ive been wanting something on my dining room table and found a great deal today!!! The vase was $5 at Marshalls and usually for something that big will be over $30. All the flower arrangements is from Michaels. The stems were all 50% off and a sweet old lady gave me a 50% off coupon. Keep in mind the bigger the vase, the more flower arrangements and that can def add up. I’m happy with my decision and all the pieces came together nicely! If you are ever in Reno, request for Charlene. She won a lot of awards for arranging bouquets and is in charge or the decorations at Michaels.


I made this tonight and it was absolutely delicious! My hubby and I ate the entire thing with a glass of wine while watching New Girl.

2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup popcorn kernels (unpopped)
3 tablespoons sugar
1 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
Have a hot pad or kitchen towel and a paper grocery bag or large baking sheet handy. Heat the vegetable oil in a large heavy-bottomed Dutch oven or pan over medium heat. Place a couple of kernels of popcorn in the pan. When the kernels pop, proceed to the next step.

Once the oil is hot enough, add the butter and stir quickly into the oil to prevent burning. Immediately add the popcorn and stir (the butter may not be completely melted). Add the sugar right away and stir again. Cover the pan, and start shaking it gently back and forth on the burner, using a hot pad or kitchen towel to protect your hands. Keep shaking as the popcorn pops.

Once you start hearing 1 or 2 seconds of quiet between the pops, turn the heat off immediately. This means the popcorn is mostly popped. (Be careful not to overcook, as the popcorn can easily burn.) Pour the popcorn into the paper bag or onto the baking sheet and sprinkle with salt, cinnamon, and cayenne. Allow to cool a few minutes before placing in a bowl. (Careful, the hot sugar makes the popcorn extremely hot!)

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