| Thai Yellow Chicken Curry |
| By : Amrita ( Posted on :12 Feb, 2007 ) | Total Views : 350 | Previous | Next |
Yellow Curry Sauce Ingredients
• 1-2 yellow chillies, (if unavailable, substitute 1-2 red or green chillies)
• 2 shallots (or 1 small cooking onion)
• 1 thumb-size piece ginger, peeled and sliced
• 3 cloves garlic
• 1 tsp. ground coriander
• 1 tsp. black mustard seeds
• 1 tsp. ground cumin
• 1/4 tsp. fresh nutmeg (or substitute cinnamon)
• 3 tbsp. fish sauce
• 1/2 tsp. dried turmeric
• 1 tbsp. brown sugar
• 2 kaffir lime leaves, snipped into small pieces with scissors
• 1/2 can coconut milk (reserve the rest for later)
• 1 tbsp. fresh lime juice (or juice from 1/2 lime)
Other ingredients:
• 1 to 1 ½ additional cans coconut milk
• ½ chicken chopped into pieces
• 1 stalk lemon grass, with bulb and tough outer leaves removed. Cut leftover stalk into 2 or 3 pieces and reserve
• 2 potatoes, chopped into quarters or eighths
• 1-2 additional kaffir lime leaves, left whole
• 1/2 cup fresh coriander, roughly chopped for garnish
• yellow, red, and green bell peppers (1 of each), sliced
Directions
1. Put all the yellow curry ingredients in a blender to make the yellow curry sauce.
2. Place chicken pieces in a cassarole dish. Add curry sauce, plus 1 to 1 1/2 cans additional coconut milk (depending on how spicy or "saucy" you like your curry). Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir, then cover and bake at 375 degrees for 30 minutes.
3. Remove dish from oven and add bell peppers and potatoes. Stir well, then return to the oven and bake for an additional 30 minutes (or until chicken and potatoes are well cooked).
4. Remove curry from the oven. Stir, then do a taste test for salt, adding more fish sauce if not salty enough. Add additional fresh chillies if you prefer more spice. If too sour, add a little more brown sugar. Sprinkle fresh coriander over curry and serve hot with Thai jasmine-scented rice.
