I think I first tasted curry in college, when my friend's French mother made us a deliciously rich and sweet and spicy gravy served over chicken and mashed potatoes. I loved the flavor from the moment it hit my tongue and soon after searched all my cookbooks (a very limited collection at the time) looking for something similar I could replicate. Finding nothing among my mostly Betty Crocker and Good Housekeeping recipes, I devised my own curry gravy of curry powder, chicken broth, cream, and honey. It was warming and comforting and tasted divine; my foray into a twenty year (and counting) love of curries. This recipe is a recent experiment inspired by that first curry fed to me by Mrs. O. and has quickly become our "new favorite" curry.
- 1 T coconut oil
- 1 onion, finely chopped
- 1 pound chicken breast, cut into bite-sized pieces
- 1 pound paleo-friendly smoked sausage, sliced
- 2 carrots, peeled and sliced
- 1 Japanese eggplant, cut in half length-wise and thickly sliced
- 1 zucchini or yellow squash, cut in half length-wise and thickly sliced
- 1 cup green beans, cut into bite-sized pieces
- 2-4 T Thai yellow curry paste
- 1 can coconut milk
- 3 cups chicken stock (preferably homemade)
- 1 cup sugar-free applesauce
- 1-2 tsp fish sauce
- 2-4 tsp lime juice
- Heat oil in a dutch oven or large pan over medium-high heat.
- Fry the onion until it turns golden brown and begins to carmelize.
- Add the chicken and sausage and fry until the chicken is done. Frying the meats together will impart a nice savory flavor on the chicken. Remove the meat and set aside, leaving any liquid in the pan.
- Add curry paste to the pan and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
- Add about 1/3 can of coconut milk and mix well with the curry paste. Fry for 5-10 minutes or until an oil sheen appears and the coconut milk begins to separate.
- Add the vegetables and fry 5 minutes, ensuring the veggies are covered with the curry paste and coconut milk mixture.
- Stir the meat back into pan.
- Add the remaining 2/3 can of coconut milk and chicken broth. Bring to a boil.
- Add applesauce, fish sauce, and lime juice and mix well. Reduce the heat and simmer 20-30 minutes until the veggies reach a desired consistency.
- Serve immediately.