Thai yellow Curry Chicken

Tuesday, 4 March 2014

Yellow curry (Thai: แกงกะหรี่, kaeng kari,  Chinese: 黃咖喱) is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a different blend of spices from Thai yellow curry.
Thai yellow curry can be made with duck, chicken, shrimp, fish or vegetables and is eaten with steamed rice or round rice noodles known as khanom chin.


1 lb chicken breast chopped into small chunks
Tofu or cottage chesse 1 packet
1/4 cup fresh coriander for garnish
2 Tbsp. Thai Yellow curry paste
optional: 1 cinnamon stick
1/2 to 1 tsp. chili flakes or cayenne pepper to taste
4-5 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
1/2 cup chicken stock or broth
1+1/2 Tbsp. ketchup OR sweet tomato puree
2-3 Tbsp. fish sauce
optional: 1/2 tsp. sugar
2-3 Tbsp. vegetable oil for stir-frying

1.  Place a wok or large frying pan over.  medium-high heat. Add the Thai Yellow Curry Paste, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.

2.  Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.

3.  Add the chicken and cottage cheese or tofu stir-frying 1 minute to coat with the spices.

4.  Add remaining stock plus ketchup/tomato puree, stirring well to combine.

5.  Bring to a boil, then cover and reduce to simmer for 30 minutes until cooked.

6.  When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, Add a little more sugar if it's too sour for your taste.
Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice, and ENJOY!

Note:  In this recipe I not add salt because the curry paste which I use it already contain salt so if you want to add salt and more spices you can add according to your taste.
Below I show you the curry paste which I use for my dish.


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