Thai Yellow Chicken Curry with Potatoes
Recipe from Lindsay Ostrom 

Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes,
onion, coconut cream, and an absolutely incredible homemade yellow curry
paste sauce. 


Yields: 4 batches

Ingredients

For the yellow curry:

1 Tbsp. (15 mL) avocado oil
½ yellow onion, sliced thinly
1 lb. (453 g) boneless skinless chicken breasts, cut into bite-sized pieces
¼ cup (60 mL) yellow curry paste (see recipe below)
10 baby golden Yukon potatoes, cut into halves or bite-sized pieces
14 oz. can unsweetened coconut cream or coconut milk (see notes)
½–1 cup (119-237 mL) water or broth
heavy pinch of salt
2 tsp. (10 mL) fish sauce (optional)
1–2 Tbsp. (12.5-25 g) brown sugar (optional)

For serving:

¼ cup (4 g) chopped cilantro for serving
2 cups (372 g) uncooked jasmine rice

Preparation:

Heat oil in a large pot over medium low heat.  Add onions, and
saute for a few mins. until onions are fragrant and softened.  Add
chicken and curry paste; saute for 3-5 mins.  Add potatoes, and
stir to coat with the curry paste.

Add coconut cream and ½ cup (120 mL) water or broth to pot.
Season with salt.  Simmer for 20-30 mins. or until potatoes are fully
cooked, adding more liquid depending on the consistency you want for the
sauce.  While chicken and potatoes cook, cook rice according to package
directions.

Stir in fish sauce and brown sugar, to really take it up a notch. Add
until it tastes amazing. Seriously – so good. Serve over rice.


Equipment needed: Nylon spoon, large pot.


Author's Notes:

For store-bought yellow curry paste, I like Maesri brand, which I buy on
Amazon.  If you use this, you likely will only need 2-3 Tbsp. (30-45 mL)
rather than ¼ cup (60 mL) of the homemade paste.

Coconut cream is like a richer, thicker version of coconut milk.  I have
used both over the years.

If you are wanting a bit more thickness to your sauce after simmering,
add 1 Tbsp. (8 g) corn starch dissolved in 1 Tbsp. (15 mL) cold water to the
bubbling pot, to thicken it up slightly.




Easy Thai Yellow Curry Paste
Recipe from Lindsay Ostrom

This Easy Thai Yellow Curry Paste can be made with easy-to-find
ingredients.  Shallots, garlic, Thai chilli peppers, ginger, lemongrass,
and spices.  So much flavour.

Prep Time: 10 mins.
Cook Time: 45 mins.
Total Time: 55 mins.    

Yield: 2 cups (475 mL) curry paste 


Ingredients

4 large shallots
6 Tbsp. (90 mL avocado oil
4 lg. heads of garlic (not individual cloves – FULL HEADS of garlic)
6" (15 cm) piece of fresh ginger
5–20 whole dried Thai chilli peppers (very small, usually found in spice section)
1 ½ Tbsp. (27 g) salt
2–3 Tbsp. (15-22.5 g) turmeric
2–3 Tbsp. (14-21 g) mild curry powder
2 tsp. (0.6 g) roasted ground coriander
3 Tbsp. (30 mL) lemongrass paste 
¼ cup (4 g) packed cilantro leaves and stems

Preparation:



Preheat oven to 350°F (175°C).

Prep aromatics:  Peel the shallots, then drizzle with 2 Tbsp. (30 mL)
oil, and wrap in foil.  Peel ginger, and cut into thin slices.  Arrange
in a single layer, drizzle with 2 Tbsp. (30 mL) oil, and wrap in foil.
Pull outer paper off the garlic.  Cut pointy tops off heads of garlic,
so cloves are partially exposed.  Drizzle with 2 Tbsp. (30 mL) oil, and
wrap each head of garlic in foil.

Bake aromatics:  Place all foil packets on a baking sheet.
Bake for 15 mins.  Remove ginger (it should be soft), increase 
temperature to 400°F (200°C), and roast shallots and garlic for
another 30 mins., until golden brown and very fragrant.  When cooled,
you can squeeze garlic cloves out of the rest of the paper.

Soak chillis:  While aromatics are roasting, pour boiling
water over chilli peppers, to rehydrate them. Let them soak for 15
mins. Drain water.

Make paste: Put everything in a food processor or very strong
blender.  Pulse or purée until the yellow curry paste reaches your
desired consistency.  The recipe should make about 1 ½–2 cups of
curry paste, and I use about ⅓ cup (80 mL) or more in each of my
yellow curry recipes, so usually I can get 4-5 batches of curry out of
this yellow curry paste recipe.  The paste keeps for about a week in the
fridge, and freezes well.


Equipment needed: Food processor, glass jar, nonstick sheet pan.



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