Saturday, October 22, 2011

Thai Yellow Chicken Curry

This was a complete surprise. I came across this recipe after buying a couple of popular cook books (Jamie Oliver & Co.) and this was the one that wowed everyone. I've been playing about with curries and the like for a while and found honestly that all the spice grinding and exotic ingredients didn't pack the punch I'd like given the time investment. This turned that on its head - and it's from one of our own, Nevin Maguire.
It was beautiful - fragrant, stunning yellow colour, just the right amount of 'zing', wonderful with a light salad. I used chicken instead of monkfish (think the paste would overwhelm even monkfish).
No photos this time around - went too quick!


  • 4 chicken breast fillets, though I think thighs would be better
  • jasmine rice - we used good basmati.
  • fresh coriander - always the best but does anyone know how to keep the fresh stuff alive!
Curry Sauce
  • 2 shallots, peeled and chopped
  • 2 cm ginger or galangal, peeled and finely chopped
  • 1 lemongrass stalk, outer leaves removed and finely chopped - I used the jarred variety for the first time and it lacked none of the sweet fragance - and it was there when I needed it!
  • grated rind and juice of 1 lime - I only had a lemon and worked fine
  • 1 tbsp Thai fish sauce (nam pla) or light soy sauce (gf) - guess you could try a little anchovy essence if really stuck
  • 2 yellow or green chilies, thinly sliced, extra to garnish - we toned it down by using a single red chili (again jarred) and wasn't missed
  • 2 spring onions, thinly sliced, extra to garnish
  • 1 tsp ground coriander
  • 1 tsp mustard seeds
  • ½ tsp turmeric
  • 400ml can coconut milk - I used a single sachet of dried coconut milk, plenty
  • 600ml (1 pint) chicken or vegetable stock (watch if following GF)
  • salt & freshly ground black pepper
  1. To make the yellow curry paste, place the shallots in a mini-blender, with the ginger, lemongrass, lime rind and juice, Thai fish sauce (or soy sauce), chilies, garlic, spring onion, coriander, mustard seeds, and turmeric. Blend with enough of the coconut milk to make a paste. If you don't have a mini-blender, use a pestle and mortar. 
  2. Fry off the chicken in a pan to give it some colour and remove. 
  3. Transfer paste to the saucepan with a lid and cook over medium heat for 1 minute, stirring. Pour in the stock and the rest of the coconut milk, turn up the heat and bring to the boil, then reduce the heat and simmer for 5 minutes until fragrant. Season generously. 
  4. Add the chicken back to the pan and simmer for a few minutes. 
  5. Serve with jasmine/basmati rice with chili and chopped coriander to garnish.

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