Thursday, September 13, 2012

Yellow Chicken Curry


Right now I have bags and bags of stories about my first ever solo trip to Bangkok (Amata Spring Country ClubSiam Country Club and Pathumwan Hotel). What an experience I must say but since time is not on my side today, I can't possibly squeeze in the travel stories and rather be it this Thai curry - made with a good number of Thai/Asian ingredients for the creamy, spicy and "rock me baby" flavours.  
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
4 candlenuts
1/4 tsp nutmeg powder
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 split up.
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.
More on lifestyle at nava-k's facebook page.








Kindly Bookmark and Share it:

16 comments:

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

    ReplyDelete
  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.

    ReplyDelete
  3. Cooking it with lemongrass is definitely very appetizing!

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

    ReplyDelete
  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. :)

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

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

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

    ReplyDelete
  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!

    ReplyDelete
  10. This looks so yummy and colorful.

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

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

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

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...