Thai Yellow Curry
Until recently my ventures into Thai food have been minimal, sticking to the classic red or green curries. However, we're lucky enough to have a fantastic authentic Thai restaurant on our doorstep and I have broadened my horizons massively.
Having eaten quite frankly the tastiest curry of my life, I set about recreating the flavours at home and, without further ado, here is my take on a classic yellow chicken curry. Creamy, flavourful, light - the dream! You can adjust the spiciness by adding more or less chillis but I recommend being brave as the coconut milk mellows everything out.
Thai Yellow Curry
Serves 6
For the paste:
1 red onion, peeled and halved
1 full head of garlic, cut into thin slices
1 2-inch piece of fresh ginger
1-5 whole dried Thai chili peppers (they're very small and usually found in the spice section)
½ tbsp salt
1 tbsp turmeric
1 tbsp mild curry powder
1 tsp ground coriander
1 tbsp chopped fresh thyme
For the curry:
1 tbsp oil
1 onion, sliced thinly
5 boneless skinless chicken breasts, cut into bite-sized pieces
4 large sweet potatoes, cut into bite-sized pieces
400ml can coconut milk
2 tsp dark soy sauce
Preheat the oven to 180C. Drizzle the onion, garlic an ginger with oil then wrap individually in foil. Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 200C, and roast the onion and garlic for another 30 minutes until golden brown and very fragrant.
While the aromatics are roasting, pour boiling water over the chilli peppers to rehydrate them. Let them soak for 15 minutes. Drain the water. Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency.
Heat the oil in a large pot over medium low heat. Add the onions and sauté for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; sauté for 3-5 minutes. Add the potatoes and stir to coat with the curry paste. Add the coconut milk and to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding a touch of water depending on the consistency you want for the sauce.
TIP: The paste keeps for up to five days in the fridge or it freezes really well so double or even quadruple the recipe and save some for another day.
Having eaten quite frankly the tastiest curry of my life, I set about recreating the flavours at home and, without further ado, here is my take on a classic yellow chicken curry. Creamy, flavourful, light - the dream! You can adjust the spiciness by adding more or less chillis but I recommend being brave as the coconut milk mellows everything out.
Thai Yellow Curry
Serves 6For the paste:
1 red onion, peeled and halved
1 full head of garlic, cut into thin slices
1 2-inch piece of fresh ginger
1-5 whole dried Thai chili peppers (they're very small and usually found in the spice section)
½ tbsp salt
1 tbsp turmeric
1 tbsp mild curry powder
1 tsp ground coriander
1 tbsp chopped fresh thyme
For the curry:
1 tbsp oil
1 onion, sliced thinly
5 boneless skinless chicken breasts, cut into bite-sized pieces
4 large sweet potatoes, cut into bite-sized pieces
400ml can coconut milk
2 tsp dark soy sauce
Preheat the oven to 180C. Drizzle the onion, garlic an ginger with oil then wrap individually in foil. Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 200C, and roast the onion and garlic for another 30 minutes until golden brown and very fragrant.
While the aromatics are roasting, pour boiling water over the chilli peppers to rehydrate them. Let them soak for 15 minutes. Drain the water. Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency.
Heat the oil in a large pot over medium low heat. Add the onions and sauté for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; sauté for 3-5 minutes. Add the potatoes and stir to coat with the curry paste. Add the coconut milk and to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding a touch of water depending on the consistency you want for the sauce.
TIP: The paste keeps for up to five days in the fridge or it freezes really well so double or even quadruple the recipe and save some for another day.
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