One of the best curries I have ever had is at Chow restaurant, in Wellington. It is a yellow curry and the flavours are absolutely to die for. So I could not believe my luck the day that Stuff posted Chow’s Yellow Curry recipe on its website, in a column where you can request a recipe from a particular restaurant to be posted (and cross your fingers that the restaurant is willing). Let the fun begin! To note: it is necessary to prepare the chicken in its marinade either the night before (preferable) or the morning of.
Collect for the Chicken MarinadeĀ – prepare the night before
- 2 chicken breasts
- 1 t five spice
- 1 T oyster sauce
- salt and pepper
- 1 T sugar
- 1 t turmeric
- 1 T oil
Collect for the Yellow Curry Paste
- 1 stalk lemongrass, minced (or 2 – 3 T);
- 2 chillis, ribbed and deseeded
- 1 shallots
- 1 thumb-size piece of ginger, grated
- 4 garlic
- 2 t coriander seeds
- 2 t cumin seeds
- 1 t cinnamon
- 2 t fish sauce
- 1 t turmeric
- pepper
- 2 T brown sugar
- 1 T lime juice
- 1 T tomato puree
Collect for the Curry
- 2 T canola oil
- 1 shallot, chopped
- 425 ml coconut cream
- 2 T yellow curry paste (I usually use half from the recipe above and then freeze the other half for next time)
- 1 t turmeric
- 2 T brown sugar
- 250 ml chicken stock
- 1 T fish sauce
- 2.5 c vegetables (Chow uses cherry tomatoes, peas and beans, but I tend to use whatever I have available including carrot, capsicum, broccoli and potato)
- Coriander, for garnish
Create
- 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 brown 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 the veges are cooked through.
- Serve with rice and garnish with coriander.