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Thai Yellow Curry Chicken
Thai Yellow Curry Chicken
Ingredients :
• 6-8 chicken drumsticks OR other chicken pieces (remove skin if you prefer a lower fat dish)
• 2-3 potatotes, chopped into small chunks
• 1 cup cherry tomatoes, OR 1-2 medium-sized tomatoes, sliced into wedges
• 1 cup good-quality chicken stock
Curry Sauce :• 1 stalk fresh lemongrass, minced, OR substitute 1 Tbsp. lemon juice • 4 cloves garlic • 1 thumb-size piece galangal, ginger, or Thai ginger, sliced thinly • 1 shallot OR 1/4 cup purple onion • 1 yellow or red chili, sliced, OR 1/2 to 1 tsp. dried crushed chili (from the spice aisle) • 1/2 tsp. chili powder (North American type) • 3/4 tsp. turmeric • 1 tsp. ground coriander • 1 tsp. ground cumin • 1/4 tsp. cinnamon • 1/3 tsp. white pepper (available in the spice section) • 3/4 tsp. shrimp paste (available by the jar at Asian stores) • 2 Tbsp. fish sauce • 1 Tbsp. lime juice • 2 Tbsp. palm sugar OR brown sugar • 1 Tbsp. tomato ketchup • 3/4 can coconut milk (reserve remaining 1/4 can) Cooking Procedures :1. Heat in large cookware, or soup pot over medium-high heat. Drizzle in the oil and swirl. 2. Place all Curry Sauce ingredients in a Food Processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce. 3. Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock and stir to combine. 4. Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375 degrees for 45 minutes. Remove from oven and add tomatoes, then cover and return to oven for 15-20 more minutes. 5. Remove from oven and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes. 6. Before serving, stir in the reserved coconut milk. Now taste-test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock. 7. Top with a handful of lightly-chopped coriander, serve with rice. |
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