Yellow Curry with Chicken

Yellow Curry with Chicken

One of the best curries I have ever had is at Chow, Wellington. It’s a yellow curry and the flavours are absolutely to die for. So I could not believe my luck the day that Stuff posted the Chow Yellow Curry recipe on its website, in a column where you can submit for your favourite restaurant’s recipe to be posted. Let the fun begin!

Collect for the Yellow Curry Paste

  • 1 stalk lemongrass, minced (or 2 – 3 T);
  • 2 chillis
  • 2 shallots
  • 1 thumb-size piece of ginger, grated
  • 4 garlic
  • 1 t ground coriander
  • 1 t ground cumin
  • 1/2 t cumin seeds
  • 1/4 t cinnamon
  • 2 t fish sauce
  • 3/4 t turmeric
  • pepper
  • 2 T brown sugar
  • 1 T lime juice
  • 1 T tomato puree
  • coconut milk to mix

Collect for the Curry

  • 2 T canola oil
  • 1 shallot, chopped
  • 425 ml coconut cream
  • 2 T yellow curry paste
  • 1 t turmeric
  • 2 T muscovado sugar
  • 250 ml chicken stock
  • 1 T fish sauce
  • 1/2 c cherry tomatoes
  • 1 c peas
  • 1 c beans

Collect for the Chicken Marinade

  • 2 chicken breasts
  • 1/2 t five spice
  • 1 T oyster sauce
  • pepper
  • salt
  • sugar
  • 1/2 t turmeric
  • 1 T oil

Create

  1. Marinate the chicken 6 – 12 hours before cooking it.
  2. Cook the chicken separately to everything else so as to lock in that flavour.
  3. In a large pan, heat oil, add shallots and cook until golden brown.
  4. Add half the coconut cream and cook on high.
  5. Lower the heat and add the curry paste followed by the muscovado sugar and cook until caramelised.
  6. Next stir in the fish sauce and turmeric.
  7. Pour in rest of coconut cream and bring to the boil.
  8. Add chicken stock and boil for two minutes.
  9. Reduce heat, add veges and chicken – simmer until veges are cooked through.
  10. Serve with rice and garnish with coriander.

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