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Thai yellow chicken curry recipe

Written on Monday, November 14, 2016 | 7:04:00 PM



Serves : servings 

Ingredients : 
- 1 tbsp coconut oil
- 1 onion, sliced
- 2 Kaffir lime leaves, left whole (optional)
- 2 skinless, boneless chicken breasts, diced
- 3 skinless, boneless chicken thighs, diced
- 2 medium potatoes, cut into chunks
- 400ml coconut milk
- 1 tsp palm sugar (or light soft brown sugar)
- 1 tbsp fish sauce
- juice of 1 lime
- fresh coriander leaves

CURRY PASTE
- 4 red shallots, skin on
- 1 garlic bulb
- 30g root ginger
- 2 tsp turmeric
- 3 lemongrass stems, peeled and chopped
- 3 tbsp finely chopped fresh coriander stems
- 4 dried red chillies
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1⁄4 tsp white pepper
- 1⁄4 tsp cinnamon
- salt

Preparation Method :
1) Start with the curry paste. Preheat the oven to 200°C/Fan 180°C/Gas 6. Wrap the shallots, garlic bulb and ginger (unpeeled) in a large sheet of foil and place on a baking tray. Roast them in the oven for about an hour until the shallots and garlic are soft, then set aside to cool.

2) Peel the cooled shallots and squish the garlic flesh out of the skins. Peel the ginger root. Put everything in a small food processor with the remaining paste ingredients and a generous pinch of salt and grind to a paste – it doesn’t have to be completely smooth.

3) Now for the curry. Heat the coconut oil in a large casserole dish or a saucepan. Add the onion and cook it until slightly softened. Add the curry paste and the Kaffir lime leaves, if using, and fry for a couple of minutes, then stir in the chicken. Cook for several minutes until the chicken is seared and well coated with the curry paste and the paste has started to separate a little.

4) Add the potatoes, coconut milk and palm sugar. Bring almost to the boil, then turn down the heat and simmer gently until the potatoes are just tender – add a little water if the curry starts to look too dry. Taste, add the fish sauce and then the lime juice, a teaspoon at a time until you think the flavour is right. Add a little salt too if you think the curry needs it.

5) Serve with jasmine rice and plenty of fresh coriander leaves.

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