Thursday, September 13, 2012

Thai Yellow Chicken Curry


Remember? Remember I told you I ventured on my own to Bangkok (Bangkok Through My Canon & Chonburi)? Apart from sightseeing, I also picked up some cooking tips and skills. Not taught by the Thais, but from my food venturing. As it is, I can consider myself as my own game changer to Thai cooking (Thai Fish Noodle Soup, Tom Yam Fried Mee Hoon & Thai Mee Hoon Salad)? Therefore, I pretty much got exploring further. Of course, I do from time to time pick up other vital cooking tips from TV programs and if I come across Thai recipes, I won't miss out on screening through. The rest of course is history. Not a major changing the world history, but the already made my cooking history. From my kitchen to my dining table and then to all of you (Spicy Thai Noodles, Thai Green Fish Curry & Tom Yum Prawn Fried Rice). Chicken of course is the central ingredient, but more to that is the yellow curry paste. The power packing made from the must have or must add Thai ingredients (Tom Yam Chicken). Then again, these ingredients are actually a common sight in our Malaysian ground. We Malaysians by far use the same ingredients for our Malaysian cooking too (Curry Chicken Noodles, Sweet Chilli Chicken & Easy Chicken Kebab). Thai Yellow Chicken Curry. Bang! Instantly will wake up your palates for its bags of tastes. Big huge bags mind you.
Ingredients
350g minced chicken meat - season with salt and shaped into small rolls
(Note; you can use chicken pieces as well)
200ml coconut milk
Spices - 2 sticks of cinnamon and 1 star anise
2 small pieces asam keping/dried tamarind pieces
(Note: otherwise use tamarind juice)
3-4 lime leaves - tear into smaller pieces
4 tbsp of oil
1 1/2 cups of water
Salt for taste

For The Curry Paste
l lemongrass
5 shallots
1/2 inch fresh turmeric
1 tsp white pepper seeds
1/2 tsp cumin seeds
1 tsp coriander seeds
3 candlenuts/buah keras
5 red chilies (or as preferred)
3 birds eyes chilies (optional)
** blend or ground all these ingredients for a thick paste

Method
When oil is heated. fry curry paste till fragrant and oil splits.
Add cinnamon and star anise and stir.
Pour water and add tamarind.
Once heated through, drop the chicken rolls inside.
Simmer to cook them.
Combine in coconut milk and lime leaves.
Stir and simmer for another 2-3 minutes before removing from heat.








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17 comments:

  1. mmm.....delicious! just the and white rice, can eat two plate of rice!

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  2. I have a ready mix thai yellow paste and was wondering how it becomes yellow. when we add turmeric it gives a orangish tone.

    Anyways, I like the colorful curries.

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  3. Cooking it with lemongrass is definitely very appetizing!

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  4. I know this curry taste great as it has coconut milk. yumm

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  5. I love all types of curry but yellow is most common one we serve. Me too sometimes worry about my cholesterol by using coconut milk but I can't help it :). Coconut milk is really good. Thank you for sharing this post, Nava as it is making me hungry. :)

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  6. Hmmm...the color is so tempting. Have u try cooking green curry too?

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  7. Yummy! I can never replace coconut with milk. I found the taste is quite different. I can't live without coconut. Hahaha!

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  8. This is a very yellow curry! It sounds great.

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  9. Oh jeez! I thought coconut milk was actually better for you! I pretty much use it in everything...I must investigate!

    This curry looks so beautiful :) love that color!

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  10. This looks so yummy and colorful.

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  11. So delicious I wish I could have a bowl.

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  12. Wow what a lovely curry...All those spices and the coconut milk just elevates the taste

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  13. creamy and delicious chicken curry..loved the colour..

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  14. Looks so creamy and absolutely delicious the visuals its so appetizing

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