A really versatile dish that can be made with minimal fuss.
Yellow Curry Sauce
1/8 to 1/4 tsp. cayenne pepper
1 small cooking onion, finely diced
1 2inch piece of ginger, finely diced
3-4 cloves garlic, finely diced
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. whole cumin seed
1/8 tsp. ground nutmeg
3 Tbsp. fish sauce
3/4 tsp. ground turmeric
1 Tbsp. brown sugar
1 to 2 bay leaves
1 14 ounce can coconut milk
1 Tbsp. lime juice
1 Tbsp. ketchup
1 sprig lemon grass or several dried pieces
Mix all of the above ingredients in a bowl.
To make a traditional Thai chicken yellow curry: Grease/oil a casserole dish, lay bit size pieces of skinless, boneless chicken in the bottom. Add two potatoes, peeled and cut into small chunks, one sliced red or green bell pepper, and one cup cherry tomatoes. Pour the yellow curry sauce over everything to cover. Cover casserole and bake in 350 F oven for 40 minutes. Sprinkle with diced basil or cilantro (optional) and serve over rice.
This recipe can be made with pork or made as a vegetarian dish. I am not fond of cooked bell pepper, so substitute any vegetables that your family likes. Notice that there is no added salt in this dish. Enjoy!