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I'm cooking some chicken, carrots, taters, and mushrooms into a vietnamesethai curry with coconut milk, and tossing over wheat noodles.

I'm cooking some chicken, carrots, taters, and mushrooms into a ~~vietnamese~~thai curry with coconut milk, and tossing over wheat noodles.

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[–] • 1 pt

Thai curry?

Edit: my bad it was written in your post.

[–] • 1 pt

Yep. You're supposed to make this into more of a sauce, but I like to temper it with coconut milk (cream, in this case) and make it more like a stew.

[–] • 1 pt

Same, you may have to post the full recipe. The place I went to for it closed years ago, I may have to try making it myself. Everywhere I get it, it sucks ass.

[–] • 1 pt (edited )

Here's the secret the world is waiting to hear:

https://www.amazon.com/Lobo-Curry-Paste-2-12-Pack/dp/B007JANMYA

(it used to be a lot cheaper)

Unless you meant the entire recipe:

2 large baker potatoes, peeled and cubed. 1 small bag of baby carrots or maybe 4-6 carrots, peeled and cut. 1 1/2 lb of chicken breast, cubed 1 can mushroom 1 bottle sliced green olive 2 cans coconut milk or one can milk and one can cream 2 pouches nam-ya curry.

Marinate the chicken in your choice of liquids. I use soy, spiced rum, and lime juice. Cook in a cast iron pan with all marinade (about 1-2 cups.) Add mushroom and olive when cooked and simmer on very low heat.

Cook potato and carrot until potato is soft. Drain and put back in pot.

Put meat mixture, coconut milk, curry in pot, mix and simmer for 20-30 minutes. Don't stir vigorously, you'll break the potato down. Be gentle.

Ladle over noodles, rice, etc. You'll get 4 or so hearty servings.