Thai Yellow Chicken Curry
From sm8085 11 years agoIngredients
- 1 lb chicken chopped into pieces shopping list
- 2 potatoes, chopped into chunks shopping list
- 2 bell peppers de-seeded and sliced shopping list
- 1-2 additional kaffir lime leaves, left whole, OR substitute bay leaf shopping list
- 1 cup cherry tomatoes shopping list
- To be ground to a paste: shopping list
- Thai bird eye chilies OR cayenne pepper (to taste) shopping list
- 2 shallots shopping list
- 1 inch ginger shopping list
- 1 inch galangal shopping list
- 1 stalk fresh lemongrass shopping list
- 3-4 large cloves garlic shopping list
- 1 tsp ground coriander shopping list
- 1 tsp ground cumin shopping list
- 1/2 tsp whole cumin seed shopping list
- 1/8 tsp fresh nutmeg/ cinnamon shopping list
- 3 Tbsp fish sauce (or soy sauce) shopping list
- 1 tbsp ketchup shopping list
- 3/4 tsp ground turmeric shopping list
- brown sugar, to taste shopping list
- 1-2 kaffir lime leaves shopping list
- A cup of water (approximately) shopping list
- 1 can coconut milk (scoop out the cream and keep aside) shopping list
- 1 Tbsp. fresh lime juice shopping list
- 1/2 cup fresh cilantro /fresh basil, chopped to garnish shopping list
How to make it
- Heat the coconut cream over medium heat until the oil just starts to separate. Then add the yellow curry paste, kaffir lime leaves/bay leaf and saute with the cream until it becomes fragrant.
- Add the chicken, coat in the curry paste, and cook until it's done. Then add the rest of the coconut milk and water and bring to a boil. Let cook until the consistency of the curry is what you prefer.
- Add the potatoes, and cook until just done, but still firm. Add bell peppers and cherry tomatoes.
- Check the seasoning and adjust if required.
- Garnish with cilantro or basil.
- Serve hot with jasmine rice.
People Who Like This Dish 3
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