Thai Food Made Easy | THAI YELLOW CURRY
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THAI YELLOW CURRY

THAI YELLOW CURRY

Thai Yellow Curry

Serve: 2

Ingredients:

220 gram                         Chicken breast – diced

120 gram                         Baby potatoes (I used Jersey Royal)

100 gram                         Onion – chunkily chopped

10 gram                            Tumeric root – peeled and grated

3 tbs                                 Oil (I used Rapeseed oil)

2 clove                             Garlic – finely chopped

1                                        Red chilli – finely chopped (I used Birds eye chilli)

1 tsp                                 Ginger puree

1 tsp                                 Lemongrass puree

1/2 tsp                             Curry powder

1/2 tsp                             Garam masala

1 pinch                             Salt, pepper and paprika

250ml                             Thai coconut milk

1 tsp                                 Fish sauce

1/2 tsp                             Sugar

Method

-Put a baking tray into the oven and heat the oven to 250 Celsius.  

-Cook the baby potatoes in the microwave for 3 minutes. Then cut in half (be careful they are hot!). Transfer into a bowl, add 1 tablespoon of oil, a pinch of salt, pepper and paprika, mix well.

– Once the baking tray is red hot. Put the seasoned potatoes on the baking tray. Turn the oven down to 220 Celsius. Bake the potatoes until they are nice and crispy (approx 25 minutes).

-Put 2 tablespoons of oil into a saucepan. Add onion and gently cook until it is translucent. Add turmeric, garlic, chilli, lemongrass puree and ginger puree. Gently cook the spices for approx 3-4 minutes. Then add Garam masala and curry powder, gently cook for a further 3 minutes. Make sure you keep stirring at all times.

-Add the chicken and cook for a further 7 minutes. Season with fish sauce and sugar.

-Add the Thai coconut milk, bring it to a boil then simmer for 10-12 minutes.

-Transfer the curry into a serving bowl, scatter the roast potatoes, chopped coriander and serve immediately. Enjoy this velvety Thai Yellow Curry with Thai Jasmine rice. Happy Cooking!

Tip:

-I like to squeeze a tiny bit of lemon juice on Thai Yellow Curry to add freshness.

-Please make sure that you get Thai coconut milk only.

-Can’t be bothered to roast those potatoes? Using boiled potatoes works just fine.