Chicken and Potato Yellow Curry

I've made this dish twice now. The first time I couldn't find yellow curry paste, so I used yellow curry powder and just added enough until I thought it tasted good. The second time I found the paste, and it also made a good curry, although it was a lot spicier (but not too spicy).

Ingredients:

• 3 thin-skinned potatoes (about 1 1/4 pounds total weight), cut into cubes
• One 13 1/2-ounce can unsweetened coconut milk
• 3 tablespoons yellow curry paste
• 1/3 cup water
• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tablespoons sugar
• 3 tablespoons fish sauce
• 1/4 cup chopped fresh cilantro
• 1 teaspoon cornstarch (dissolved in 2 teaspoons water)
• Fresh cilantro leaves for garnish

Directions:

In a saucepan, cook the potatoes in boiling water to cover until tender, about 15 minutes; drain.

Pour 1/2 cup of the coconut milk into a saucepan and place over medium heat for 30 seconds. Stir in the curry paste and bring slowly to a boil, stirring constantly. Add the remaining coconut milk and the water and bring to a boil. Add the chicken and cook, stirring occasionally, until it is no longer pink in the center, 3 to 4 minutes. Add the sugar, fish sauce, and potatoes, bring to a boil, and cook for 5 minutes. Add the chopped cilantro and the cornstarch solution and cook, stirring, until the sauce boils and thickens slightly, about 1 minute.

Transfer to a serving plate, garnish with the cilantro leaves, and serve.

South African Vegetarian Curry

I got this recipe from my boss at BYU, Sorrel Jakins. He's from South Africa and would make this curry for us at least twice a month.

Ingredients

• 1 onion chopped
  
• 1 green bell pepper chopped
  
• 1 yellow bell pepper chopped
  
• 1 red bell pepper chopped
  
• 1.5 lbs fresh tomatoes chopped
• 1 tbsp curry (Rajah Curry works best, if you're using regular curry you may want to add some cayenne pepper, chili powder, or paprika to give more flavor)
• 1 can diced tomatoes with green chilies
• 1 pint of cream
• 2 tbsp. corn starch (more if you want it thicker)
• garlic salt to taste
• 1 lb. frozen veggies or stir fry
• Other optional ingredients: Spinach, any type of bean, two bullion cubes dissolved in half cup water, potatoes, etc.

Directions

Cook in medium (4 qt.) crock pot on high for 4 hours (or until desired texture of veggies is reached). Serve over rice with French bread and butter.

Serves 5-6 adults.