Yellow Chicken Curry
This is a Thai inspired curry but with my own twist. You can use ready-made yellow Thai curry paste or make from scratch as per my recipe below. Yellow Curry paste is slightly different to the red and green curry paste as it is more closer to an Indian curry. However its creamy, rich and very aromatic which makes it different to the normal chicken curry.
I like to add a little mustard and tamarind to give it a different flavour.
Ingredients for Yellow Chicken Curry
1kg whole chicken cut into curry pieces 1 tablespoon oil 4 tbsp yellow curry paste (Recipe below)* 10 baby potatoes, cut into bite-sized pieces 1 can coconut milk 1/2 – 1 cup water 1 tbs fish sauce 1 tsp mustard paste (coarse) 1 tbsp tamarind pulp, soaked in half cup
1 stalk lemon grass, cut in half
4 limes leaves 1–2 tablespoons brown sugar Coriander for garnishing Rice for serving
*Yellow Curry Paste
1/2 yellow bell pepper, stemmed, seeded and chopped 4 small spicy red chilli peppers, chopped 3 shallots or 1 red onion, chopped 4 cloves garlic, chopped 1 lemongrass stalk (trimmed, woody parts removed) 1 spring onion, sliced 1 tablespoon shrimp paste 1 tablespoon fresh grated ginger 1 tablespoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon salt or as per your taste ½ teaspoon ground black pepper Juice of half lime 2 tablespoons vegetable oil or olive oil
METHOD For Yellow Curry Paste 1. First make the yellow curry paste by slicing all the fresh ingredients. Then place in a small food processor, add the remaining ingredients and a approximately 2 tbs water and blitz into a fine paste. 2. Reserve for later. Once you have used the required paste you can refrigerate the rest for 1 week or freeze for 3 months.
METHOD For Yellow Chicken Curry 1. Heat oil in a heavy saucepan on medium heat, add the curry paste, lemon grass stalk and lime leaves, stir and let it sizzle for 3 minutes. 2. Add the chicken and coat with the curry paste. Cover with lid and cook for 30 minutes remembering stir the chicken. 3. Add the potatoes if you are using. Mix well and cook for 10 minutes. 4. Stir in the fish sauce, mustard paste, tamarind, and finally half tin of coconut milk. Turn the heat up and bring the sauce to boil. 5. Tuen the heat to medium and ook for further 10 minutes until chicken and potatoes are fully cooked. 6. Add more coconut milk dependibg on how much sauce you want the curry to have. 7. Add the sugar and lime juice and take off the heat. Garnish with chopped coriander and serve with plain rice.
This a a different variation, cooked with aubergine.