Thai Yellow Curry
Thai Yellow Curry
This was the easiest Thai Chicken Curry that I've ever made. I'm usually put off by making my own paste (I never have the right ingredients) but after seeing a recipe from Dominque Wolfe's inspiring cookbook 'Dominique's Cookbook' for a Thai Yellow Curry that looked nice and easy, I thought I would give it a try using our Madras Spice Blend where the recipe called for curry powder.
I mixed up the recipe a little bit - made it for 4 rather than 2; added some roasted cauliflower and fresh spinach. The result was very 'saucy' which I loved. If you don't want as much sauce, you could reduce the amount of coconut milk and stock used or you could add more chicken or veggies. I love spicy food so added 3 chillies for quite a spicy curry but you can of course amend this to suit you.
Chicken and Cauliflower Yellow Thai Curry
Serves 4
1/2 Cauliflower, broken into small florets
1 tbsp oil
1 Onion, finely chopped
5cm Ginger, grated or finely chopped
4 Garlic cloves, crushed or finely chopped
2 Lemongrass stalks, bashed and cut in half
3 Red chillies, finely chopped
1 tsp Turmeric
2 tsps Madras Curry Powder
1 tsp Fish Sauce
400ml coconut milk
200-300ml chicken stock
2 Chicken Breasts, cut into thin strips
1 red pepper, cut in fine strips
Handful of fresh Spinach
Salt to taste
Thai Yellow Curry Method
1. Break up the cauliflower into small florets and toss in oil, salt and pepper. Roast in the oven at 200 Fan for approx 20 mins. Set aside.
2. Fry the onion in the oil for around 5 mins and then add the garlic, ginger, lemongrass and chillies. Fry for a few more minutes. The onions should be translucent and everything lovely and soft but not brown.
3. Add the turmeric and Madras curry powder and cook for a minute, stirring.
4. Add the coconut milk, stock and fish sauce. Bring up to a gentle simmer and then gently cook for around 10 minutes.
5. Add the chicken and cook for a couple of minutes until just cooked through. Then add the red pepper strips. Once cooked through (a couple more minutes), add the roasted cauliflower to warm through and then add a handful of spinach.
6. Serve with rice or noodles
For other Thai inspired dishes that you can make with Spice Pots, try:
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