Lucy in the Larder

The best Thai yellow chicken curry recipe

This is hands done the best chicken curry recipe I have ever come across. I’ve made it a few times now and it tastes better than anything you’ll get at your local Thai joint. It is a Thai yellow curry, but the end result is something between a Masaman and Indian curry.

It’s so quick and easy to make and although I’ve had to tweak it on odd occasion when I don’t have all the ingredients, it’s still turned out perfect.

This recipe calls for it to be cooked in the oven, but I prefer using the stovetop in a wok or heavy based frying pan and it works just as well. If you’re using the stovetop, cut the chicken into smaller pieces so you don’t end up having to stir it constantly.

To make your prep time ever quicker at the end of the day, the curry sauce can be made ahead of time and stored in an air tight container in the fridge. I also marinate the chicken in the morning to give the meat even more flavour.

And a curry always tastes better the next day when it’s had some time to sit and absorb all the lovely flavours.

Thai Yellow Chicken Curry 

Serves: 3-4; Prep time: 20mins; Cooking time: 1 hour

Ingredients:

6-8 chicken thighs (or chicken breast, cut into medium sized pieces)

2-3 potatoes, chopped into small chunks

1 cup cherry tomatoes (or 1-2 medium-sized tomatoes, sliced in to wedges)

1 cup good-quality chicken stock

Handful fresh coriander

Curry Sauce:

1 stalk fresh lemongrass, minced (or 1 Tbsp lemon juice)

4 cloves garlic

1 thumb-size piece galangal or ginger, sliced thinly

1 shallot (or ¼ cup purple onion)

1 red chili, sliced (or 1/2 – 1 tsp dried crushed chili)

½ tsp chili powder

¾ tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

¼ tsp cinnamon

½ tsp white pepper

¾ tsp shrimp paste

2 Tbsp fish sauce

1 Tbsp lime juice

2 Tbsp sugar

1 Tbsp tomato ketchup (or 1 Tbsp tomato paste + ½ tsp sugar)

¾ can coconut milk (reserve remaining ¼ can for serving)

Method:

–      Preheat oven to 200’C.

–      Place all curry sauce ingredients in a food processor or blender and process well to create a fragrant yellow curry sauce.

–      Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock and stir to combine.

–      Add the chicken pieces and potatoes, reserving the tomatoes for later. Mix everything together. Cover and bake at for 45mins.

–      Remove from oven and add tomatoes, then cover and return to oven for 15-20mins.

–      Check the chicken – if the meat is tender and juices run clear, it’s cooked. If not, stir and return to oven for another 10mins.

–      Before serving, stir in the reserved coconut milk.

–      Taste and season with fish sauce if it needs more – if it’s too salty, add a little more lime juice. Add more chili if you want more spice – if too spicy, add more coconut milk or chicken stock.

–      Top with a handful of lightly chopped coriander and serve with boiled rice.

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This entry was published on October 15, 2011 at 10:35 pm and is filed under Recipes, Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.
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