Thai Yellow Curry

When I planned our meals at the weekend I was in the mood for something South East Asian – it feels like so long since we had anything Thai usually preferring Indian curries and Vietnamese salads. A lack of thai yellow curry paste in any shop in Toots (I was searching for some a few weeks ago when researching satay sauce recipes) made me think that I should learn how to make the paste myself. My first night in Bangkok a couple of years ago was my first taste of Thai Yellow curry and it was beautiful. 

Green Curry is usually made up mainly of green chilli and herbs, Red curry paste is red from chilli and ground cumin and Yellow Curry still has the red chilli but added Turmeric and usually more coconut milk for added richness.

 

Serves 2

Yellow Curry Paste

6 Cloves Garlic

2 Sticks Lemongrass (outer husk removed)

1 Red Chilli

1 Dried Chilli

2 tsp Turmeric Powder

1.5 inches Ginger

3 tbsp Water

2 tsp Shrimp Paste

1 Onion

1 tsp Brown Sugar/Palm Sugar

 

Blitz all of this in a Food Processor until a smooth paste is formed – set aside

 

Curry

2 Chicken Breasts – we butterflied ours and then sliced into strips

Coconut Oil

2 handfuls Spinach – shredded

2 handfuls BabyCorn – halved

200ml Coconut Milk

3 tbsp Light Soy Sauce

1 tbsp Fish Sauce

2 tbsp Lime Juice

 

This is very quick and easy so I recommend you pop your rice on to cook before you start. Any rice will go – we had brown basmati with ours.

 

Fry the curry paste (all of it!) in the coconut oil until sizzling and fragrant and add the chicken. Stir fry this for a few minutes until sealed and cooked through. Add in the babycorn and ensure everything is fully coated in the paste. As the chicken and babycorn cooks through, add in the soy, fish sauce and lime juice. If you like your curry to be spicy you might be keen to eat it as is but we wanted some extra sweetness and creaminess and needed to tone down the kick from the chilli heat (I bought some dried chillies in Mexico and they are super hot!) so we added the coconut milk a bit at a time until it tasted perfected and was heated through. Finally stir the spinach through an once wilted down, the curry is ready to serve with some rice.

  

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