Sukie’s Curry in a Hurry recipe

January 9, 2013

Oh geez. . this isn’t a quilting/sewing blog post but a foodie one!

Today, I’m sharing with you my curry recipe.  I call it Sukie’s Curry in a Hurry – because as a full time working mom, I still want to make good meals for the family but they gotta be good and quick!


1.5 – 2.0 lbs of chicken breast cut into chunks (now you could use pork/beef/or vegan – totally up to you)

2 yams peeled and chopped into chunks

1 onion cut into chunks (don’t you like how technical I’m am)

2 cans of Coconut Milk (see picture below on the brand I use)

Ingredients for Sukie's Curry in a Hurry

1 can of low sodium Chicken broth (now if you’re pork/beef use Beef stock and vegan go with veggie stock)

3-4tbs of  Thai Kitchen Green Curry Paste (you can find this in the asian aisle of the supermarket)

Olive oil

Salt & Pepper



    • Get a huge pot or frying pan and coat the bottom with olive oil.  How much you use it dependant on you.  I usually use 2tbs
    • Throw the yams and onion in and season with salt & pepper should look like below:

Step# 2

    • Stir occasionally
    • Cook til yams get a bit of brown around them like so:


  • Season the chicken with salt and pepper and throw them on into the big frying pan/pot you’re using.
  • Stir occasionally
  • Once the chicken is mostly cooked or white (it still can be pink, you just want some of the edges to be cooked) add in 3-4tbs of the curry paste – the more you add the spicier it will be.  I usually add in 4tbs.

Sukie's Curry in Hurry recipe

  • Stir and make sure most of the yummy good stuff gets coated (30-60secs of stirring folks)
  • Add the 2 cans of coconut milk and the one can of brooth

All in the pot!

  • Simmer for 30-40mins (depends on your yams, once you can stab the biggest one through with a butter knife it’s done)
  • (Optional if you want it to burn) Add a couple squirts of the Sriacha Hot Chile sauce


  • Taste and salt and pepper to you taste buds desire. (you should be doing this throughout anyway to make sure you’re not way off)

Normally I serve the curry like a soup or over rice.  I like have a hearty piece of bread to sop up the yummy broth!  Also add other veggies as you see fit – I could see additions of chickpeas or peas.  If you don’t like yams put potatoes  really whatever floats your boat.



  • Reply Meryl January 9, 2013 at 7:06 am

    You’re adorable, and I love curry. I’m going to get the stuff for this… 😉

  • Reply diane stanley January 9, 2013 at 9:22 am

    this sounds yummy. I’d need to leave out the rice for now.I’m going to check out that sauce.

  • Reply Ivy January 9, 2013 at 12:03 pm

    This is so cool! I’m going to use vegan meat (what an oxymoron, huh? lol) and vegan chicken or beef broth! Yum! Thanks! 🙂

  • Reply Shannon January 9, 2013 at 4:50 pm

    Ummm, this looks amazing! Plus, the fact that you call it Curry in a Hurry makes me love it already! This is definitely going on the menu for next week!

  • Reply Jason January 9, 2013 at 5:14 pm


  • Reply Brooke January 9, 2013 at 6:27 pm

    I love curry! This is very similar to how my BIL taught my MIL who taught me. We haven’t tried sweet taters yet though. I’m so gonna make this this weekend!

  • Reply Debbie January 11, 2013 at 9:47 am

    oh I will be trying this for sure! Feel free to link to Tuesday at the Table ANY day! 😉

  • Reply Jodi January 18, 2013 at 6:31 am

    This looks fabulous! I love curry but not my husband. Perhaps I will try it when he is away or take it a pot luck soon. Plus my daughter is a huge fan of curry so I am sending her a link to your blog post. Maybe I should make it for the two of us soon!

  • Leave a Reply to Jason Cancel reply