Sunday, February 19, 2012
Recipe: Quick Thai Yellow Chicken Curry
This is a nice simple recipe, for a quick and very tasty Thai curry. Thai yellow curry is the mildest type of thai curry, much milder than green or red, and in Thai restaurants often potatoes are traditionally added to this dish also. I use Mae Ploy yellow curry paste for this, which is a great brand. I dont think the main supermarkets sell thai yellow paste at the moment- but i'm sure eventually this dish will catch on and there will be enough demand for it so supermarkets will start stocking it- but for now you should be able to find any sort of yellow thai curry paste at your local asian shop. This isn't to be confused with another thai dish known as kaeng lueang or "yellow curry"- which is a very sharp and spicy dish.
Thai Yellow Chicken Curry (serves 3)
2 tbsp olive oil
½ white onion, diced finely
1 garlic clove, finely diced
1 tsp crushed ginger
1 yellow pepper, diced
3 mushrooms, diced
3 baby sweet corn, diced
400g diced raw chicken breast
1 tsp Schwartz Thai 7 Spice mix (mostly made of chilli garlic and ginger powders)
1 rounded tbsp yellow Thai curry paste
1 tin coconut milk
200ml chicken stock
Handful fresh basil (plus extra for garnish)
100g frozen peas
Splash of soy sauce
Salt and pepper to taste
1. Fry the onion, garlic and ginger in the oil on a medium heat for 3 minutes. Add the peppers, mushrooms and baby corn, and fry for a further 3 minutes.
2. Add the chicken and thai spice, and cook for a further 4 minutes. Add the coconut milk, thai curry paste and chicken stock, bring to the boil, and cook on a high heat, stirring occasionally, for 10 minutes.
3. Add the basil and frozen peas, and cook for a further 5 minutes, stirring often. Add a splash of soy sauce, season to taste, and serve with some extra basil leaves on top.