Skip to main content

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.







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

    ReplyDelete

Post a Comment

Popular posts from this blog

Malaysian Sodhi (Indian Coconut Milk Stew)

Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of  Masak Lemak ( Vegetarian Malay Spinach Coconut Stew ), or vice-versa or whichever. Sodhi is definitely a popularity amongst the Indians and without a doubt, in my house as well. Sodhi is usually drenched over rice, and eaten alongside side dishes. Trust me, nothing like sodhi soaking or flooding up your rice and then, using your hands for mushy-mushy diving inside eating style. Sodhi. Like, every once a week in my house. In other words, a regularity and it is a dish that can be put up effortlessly. Needless to say, easy cooking and mind you, there are other variances of sodhi too, which I have already shared before ( Malu Kirata , Kiri Hodi , Prawn Sodhi & Cabbage Sodhi ). This latest sodhi? Basically, the humble, basic simplicity, but why a Malaysian Sodhi? Well, Cooked by this “The Crazy Lover” who is a typical, true and true Malaysian, and cooked in her, most o

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes  Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself ( Spicy Ikan Bilis Potato , Sambal Tumis Ikan Bilis  &  Sambal Kentang Ikan Asin ), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me ( Salted Fish Pickle , Bean Sprouts Salted Fish  & Steamed Pork Salted Fish ). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter ( Salted Fish Bone Curry ). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below

Restoran Orkid Thai - Section 9, Shah Alam

By the third day, Iphone 7 started showing its dark side. Really a terrifying-horrible shocking discovery, it kept rebooting every now and then for no apparent reason. Obviously, I couldn’t believe my eyes. Duh! Its a brand new phone I paid from  my savings ( Da De Bak Kut Teh Subang Jaya ), never ever have I encountered such a problem with my previous faithfully yours 6 year old Iphone 5. Absolutely heart wracking, I really couldn’t find the time ( Karaikudi Chicken Curry & Fikcles Cafe Taman Tun ) to rush to the service centre amidst the busyness of getting ready for the family wedding and another travel venture ( Oats Fried Prawn s ). Keeping my fingers crossed, hoping it’s just a minor teething problem, I went ahead with shopping nearby Plaza Shah Alam and Plaza Masalam. Accompanied by my niece, we bought a couple of things and then of course, naturally, shopping is more or less regarded as synonymous with hunger throne.