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Thai Yellow Chicken Curry Recipe

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Step 1: Place Ingredients in Your Food Processor or Blender.
Thai Yellow Chicken Curry Recipe

Placing all Sauce Ingredients in Processor.

D.Schmidt
For this dish you will need:
  • 1-2 red chilies (or substitute green), depending on desired spiciness, OR 1/8 to 1/4 chili flakes
  • 1 shallots OR 3 Tbsp. chopped onion
  • 1 thumb-size piece galangal OR fresh ginger
  • 3-4 large cloves garlic
  • 3 tsp. ground coriander
  • 1 tsp. whole cumin seed
  • 1/8 tsp. fresh nutmeg, OR substitute cinnamon
  • 3 Tbsp. fish sauce (available at Asian/Chinese food stores)
  • 3/4 tsp. turmeric
  • 1/2 tsp. brown sugar
  • 1-2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem), OR substitute bay leaf
  • 1 14 ounce can coconut milk
  • 1 Tbsp. ketchup OR 1 Tbsp. tomato puree
  • Other ingredients:
  • ½ chicken chopped into pieces
  • 1 stalk fresh lemongrass, OR 3 Tbsp. frozen or bottled prepared lemongrass
  • 2 potatoes, chopped into wedges or small chunks
  • 1 green and/or red bell pepper, de-seeded and sliced
  • 1-2 additional kaffir lime leaves, left whole, OR substitute bay leaf
  • approx. 1 cup cherry tomatoes OR medium-size tomato sliced into wedges
  • 1/2 loose cup fresh coriander OR fresh basil to finish the dish

First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle & mortar. Preheat your oven to 375 degrees.

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