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Thai yellow curry

Thai yellow curry is not as well known as some of the other recipes from this region of the world, but I think it is one of the best.


Cooking time
30 mins

300g Chicken Breast (thinly sliced)
1 Tin of Coconut milk
1 tsp Yellow Curry Powder
2 Potatoes, par boiled and cut into small cubes
2 tbsp Palm sugar
3 tbsp Soy sauce

4 tbsp Chiang Mai Curry Paste

1/2 tsp salt
3 dried chillies
2 tblsp ginger
10g lemongrass
2 tblsp onion or shallot
1 tsp shrimp paste
1 tsp turmeric

The use of curry powder I assume comes from the fact that this recipe is from the North where there are closer ties to Laos and Burma and therefore different influences on the food.

It’s a very easy recipe to make; if you want the yellow curry to have more heat just add chilli

First make the paste by blending or crushing the ingredients in a pestle and mortar into a fine paste.

Now put the coconut ‘cream’ into a wok or large pan and fry over a medium heat for 3-5 minutes stirring all the time. Add the curry paste and curry powder and fry for a couple of minutes.

Add the potato and the chicken and cook for about five minutes, then add the rest of the coconut milk and bring to the boil. As it is cooking take the palm sugar and add it down the side of the wok so it melts as it goes in and then add the soy. Simmer until the potato and chicken is cooked probably about 5-10 mins. Taste for seasoning.

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