Yellow Curry

Yellow Curry

Serves 8

Saute til tender in a large soup pot:
5 T. coconut oil
1/2 c. finely chopped yellow onion
8-10 mini red bell peppers

Stir in until aromatic:
1 1/2 c. Yellow Curry Paste
1-2 T. fish sauce

Add:
4 (13.66 oz.) cans coconut milk
2 c. bone broth
1/3 c. brown sugar

Simmer for a few minutes then add:
3-4 c. shredded rotisserie chicken
3 sweet potatoes, diced and roasted in coconut oil

Serve with warm naan and a Calcutta Cooler or the faster version with a similar flavor profile: Cool As A Cucumber Cocktail!

2025 Update: I made this for Christmas Eve 2024 with a few alterations that worked well.

** Just before serving, I added a fresh-squeezed lime, more roasted garlic, sambal olek, and brown sugar, plus some Tamari (soy would work too) - no measurements...just use your gut and palate

** I used a combination of chicken thighs and pork shoulder (rubbed with smoked salt and smoked paprika before baking low and slow, then shredding before adding to the pot)

** I also replaced half of the bone broth with reduced Dashi (Dashi instructions here, but it's basically kelp and dried scallops soaked in water, then I boiled it down to concentrate the flavor).  I'm not sure this made a big difference but it was a change and the end result was good, so it might be worth considering!