Thai Yellow Chicken Curry
Ingredients (Yellow Curry Paste):
12 dried Thai chillies
2 tsp sea salt (or coarse salt)
2 shallots - peeled
4 cloves garlic - peeled
1 thick slice fresh galangal (or dried galangal soaked in water until softened)
1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
1 thick slice peeled ginger root
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp curry powder
1 tsp shrimp paste (kapee)
Ingredients (Yellow Curry with Chicken):
3 tbsp yellow curry paste
1 lb chicken, cut into 2 inch pieces
2-3 small red potatoes - scrubbed and cut into 2 inch pieces
1/2 tsp sea salt
1/2 can (16oz) coconut milk
2 tbsp fried shallots
1 tsp fish sauce - to taste
Method (Yellow Curry Paste):
Dry roast corinder seeds and cumin seeds until fragrant over low flame,
in a heavy bottom pan (be careful not to burn).
Set aside.
Pound in a mortar and pestle or process in a small blender/food processor container,
in the following order: dried chillies, sea salt, shallots, garlic, galangal, lemon grass,
and ginger root.
Process or pound until smooth but some small pieces can still be seen.
Now add the roasted spices and curry powder.
Process or pound again until the seeds are completely broken up into powder,
and the paste is blended through.
Last add the shrimp paste and gently blend in, using the mortar or processor.
Method (Yellow Curry with Chicken):
In a small bowl mix the curry paste with 1 tbsp. of water to dilute.
Add to the coconut milk in a medium sized sauce pan.
Stir to mix.
Add the chicken and potatoes, and 1/2 tsp of sea salt.
Bring to a boil over medium-high heat.
Cook until the meat and potatoes are cooked through,
not simmering on low heat, but let the curry roll on a low boil.
At the end of cooking, taste and add fish sauce to adjust the saltiness.
Cook a minute longer.
Remove from heat.
Garnish with fried shallots (available ready made in a plastic container), if desired.
Serve with Thai jasmine rice.
Courtesy: Chef Nikhil,
12 dried Thai chillies
2 tsp sea salt (or coarse salt)
2 shallots - peeled
4 cloves garlic - peeled
1 thick slice fresh galangal (or dried galangal soaked in water until softened)
1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
1 thick slice peeled ginger root
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp curry powder
1 tsp shrimp paste (kapee)
Ingredients (Yellow Curry with Chicken):
3 tbsp yellow curry paste
1 lb chicken, cut into 2 inch pieces
2-3 small red potatoes - scrubbed and cut into 2 inch pieces
1/2 tsp sea salt
1/2 can (16oz) coconut milk
2 tbsp fried shallots
1 tsp fish sauce - to taste
Method (Yellow Curry Paste):
Dry roast corinder seeds and cumin seeds until fragrant over low flame,
in a heavy bottom pan (be careful not to burn).
Set aside.
Pound in a mortar and pestle or process in a small blender/food processor container,
in the following order: dried chillies, sea salt, shallots, garlic, galangal, lemon grass,
and ginger root.
Process or pound until smooth but some small pieces can still be seen.
Now add the roasted spices and curry powder.
Process or pound again until the seeds are completely broken up into powder,
and the paste is blended through.
Last add the shrimp paste and gently blend in, using the mortar or processor.
Method (Yellow Curry with Chicken):
In a small bowl mix the curry paste with 1 tbsp. of water to dilute.
Add to the coconut milk in a medium sized sauce pan.
Stir to mix.
Add the chicken and potatoes, and 1/2 tsp of sea salt.
Bring to a boil over medium-high heat.
Cook until the meat and potatoes are cooked through,
not simmering on low heat, but let the curry roll on a low boil.
At the end of cooking, taste and add fish sauce to adjust the saltiness.
Cook a minute longer.
Remove from heat.
Garnish with fried shallots (available ready made in a plastic container), if desired.
Serve with Thai jasmine rice.
Courtesy: Chef Nikhil,
Posts
