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