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Thai Yellow Curry

Posted By Helen Jackson On September 20, 2011 @ 2:44 pm In Asian recipes,Chicken Recipes,Cuisine Type,Dinner Recipes,Recipes,Thai Recipes | 1 Comment

By Helen

Yield: 4



Place shallots, oil and garlic in a large saucepan and gently cook until shallots are tender.  Add curry paste and increase heat, stirring while paste becomes fragrant. Remove the tough outer leaves from the lemon grass and cut in half lengthways,  Finely chop the inner leaves at the bulb and add to the pan.  Add remaining lemon grass stem but remove when serving.  Add kaffir lime leaves, ginger, coconut milk and kumara.   Cook until kumara is almost tender and then add fish sauce, lemon juice, palm sugar and chicken.  Gently simmer until chicken is cooked through.  Add a little chicken stock or water to the pan if the liquid is too thick. Taste and adjust seasonings to suit - it should have a balance of salt, sour and sweetness but is mild in terms of heat.  The flavour will depend on the curry paste you use.   Try adding extra fish sauce, citrus or sugar if flavours are not punchy enough, I also sometimes add a dash of soy sauce.  I always buy Coq brand Thai pastes from an Asian supermarket and keep them in the fridge.  They come in pottles and lasts for ages if kept refrigerated once opened. Serve garnished with crisp fried shallots and coriander leaves. You can use fish or prawns instead of chicken. See our other Thai recipes here on foodlovers.

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