Thai Yellow Chicken Curry Recipe
For this dish you will need:
Process ingredients well to make the yellow curry sauce. OR mince ingredients by hand and stir together well by hand in a large mixing bowl.
Place chicken pieces in a casserole dish. Add the curry sauce you just made. Also add the kaffir lime leaves (left whole) or bay leaf. Stir together well, then cover and bake at 375 degrees for 45 minutes. Note: if you prefer more curry sauce, add 1/4 cup good-tasting chicken stock and stir in.
Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes. Stir well, then return to the oven and bake for an additional 20 minutes (or until chicken and potatoes are well cooked). Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.
Remove curry from the oven. Stir, taste, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it's too spicy for your taste, add a little more coconut milk or plain yogurt. If too sour, add a little more brown sugar.
When you're happy with the taste, portion the curry out onto serving plates and top with fresh coriander and/or basil. Serve with Thai jasmine-scented rice, and ENJOY!
For this dish you will need:
- 1-2 red chilies (or substitute green), depending on desired spiciness, OR 1/2 to 1 tsp. cayenne pepper
- 2 shallots (or 1 small cooking onion)
- 1 thumb-size piece galangal OR ginger, sliced
- 3-4 large cloves garlic
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. whole cumin seed
- 1/8 tsp. fresh nutmeg, OR substitute cinnamon
- 3 Tbsp. fish sauce (available at Asian/Chinese food stores)
- 3/4 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, minced
- 1 Tbsp. brown sugar
- 1-2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem), OR substitute bay leaf
- 1 14 ounce can coconut milk
- 1 Tbsp. fresh lime juice
- 1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar
- Other ingredients:
- ½ chicken chopped into pieces
- 1 stalk fresh lemongrass1, OR 3 Tbsp. frozen or bottled prepared lemongrass
- 2 potatoes, chopped into wedges or small chunks
- 1 green and/or red bell pepper, de-seeded and sliced
- 1-2 additional kaffir lime leaves, left whole, OR substitute bay leaf
- approx. 1 cup cherry tomatoes
- 1/2 loose cup fresh coriander OR fresh basil to finish the dish
Process ingredients well to make the yellow curry sauce. OR mince ingredients by hand and stir together well by hand in a large mixing bowl.
Place chicken pieces in a casserole dish. Add the curry sauce you just made. Also add the kaffir lime leaves (left whole) or bay leaf. Stir together well, then cover and bake at 375 degrees for 45 minutes. Note: if you prefer more curry sauce, add 1/4 cup good-tasting chicken stock and stir in.
Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes. Stir well, then return to the oven and bake for an additional 20 minutes (or until chicken and potatoes are well cooked). Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.
Remove curry from the oven. Stir, taste, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it's too spicy for your taste, add a little more coconut milk or plain yogurt. If too sour, add a little more brown sugar.
When you're happy with the taste, portion the curry out onto serving plates and top with fresh coriander and/or basil. Serve with Thai jasmine-scented rice, and ENJOY!