Thai Yellow Curry

Curry is at the top of the list of my favorite dishes to prepare and eat. There are so many

different types of curry from different countries in Asia. This post features a popular curry

from Thailand. There are so many different ingredients in a Thai curry, and that is why

they are so delicious and flavorful. It is truly an art to balance out all the tastes: salty,

sweet, sour, spicy (hot), and aromatics. Each ingredient must be perfectly balanced

with the others for the curry to taste good. Some of the ingredients can be adjusted to

suit personal taste. I have developed my own version of Thai curries with just the right

amount of each taste. I like to generally use a little less chili peppers, shrimp paste

and fish sauce. I prefer my curries not to be burning hot!!. . but I like them a bit on the

sweet side. I have eaten some Thai curries that were so hot I could barely swallow!!

I used to grind all the ingredients in a blender, but I am told that in order to get the

best and most authentic flavor, you must pound the ingredients together in a mortar

and pestle to make a curry paste.

The paste is mixed with a protein and vegetables and then coconut milk is added.

The curry simmers a bit to cook and blend all the flavors.

Thai Yellow Curry Paste:

Below is a picture of all the ingredients that go into making the curry paste.

Ingredients:

1 Tbsp. of chopped galangal (a root similar to ginger used in Thai cooking)

2 small or 1 large shallot, chopped

1 clove of garlic, sliced

2 1" pieces of lemongrass, chopped

1 Thai red chili, chopped

1 2" piece of fresh turmeric root (or 1 tsp. turmeric powder)

1 kaffir lime leaf, sliced finely

1 tsp. coriander leaves

1 tsp. cumin seeds

1/4 tsp. nutmeg or cinnamon powder

1 Tbsp. fresh lime juice

Variation: 1 tsp. curry powder (adds more flavor)

Method:

First roast the cumin and coriander seeds in a frying pan until aromatic. Grind them

in a grinder to a fine powder.

Start crushing the paste ingredients in a stone mortar and pestle. (This is necessary to

get the best and most authentic flavor!)

Start with the galangal and lemongrass.

Next: shallots and garlic

Next: Thai chili and turmeric root or powder

Next: kaffir lime leaves

Next: cumin and coriander powders

Last: nutmeg powder and lime juice (and optional curry powder)

Keep pounding the mixture until it is a smooth paste.

Here is a photo of my stone mortar and pestle from Thailand. Make sure to smash

each ingredient well as it is added:

Once the paste is well-blended and smooth, cut up some chicken or other protein and

fry it a bit in a few tsp. of coconut oil. Add some onions, green peppers, and cubed boiled

potatoes, or any other veggies of choice. (The curry pictured above was a quick version

with only chicken). Once the veggies and chicken are cooked a few minutes, mix in

4 Tbsp. prepared curry paste and 1 can of coconut milk. Add 1 Tbsp. palm sugar

and 2 Tbsp. fish sauce. Mix and simmer for 5-10 minutes.

At any time add some water if the curry becomes too thick. It's a matter of personal choice.

Now your curry is ready to serve with freshly steamed jasmine rice and some chopped cilantro

on top!!

Note: The curry paste can be prepared in advance and frozen. I put 1 Tbsp. of paste

into each compartment of an ice cube tray and then freeze it. I store the cubes in a

jar, as the smell of the spices will go into all your other food if you do not keep it

sealed in a jar.

After note: Curry is a complex dish. You can adjust individual ingredients to suit

your personal taste.

If you like sweeter: Add more palm sugar

If you like saltier: Add more fish sauce

If you like hotter: Add more chili

If you like more sour: Add more lime juice

If like more aroma: Add more curry powder and/or nutmeg

The recipe I have above is balanced according to my taste, but you can be really creative

and experiement with all the different flavors and make it your own!

#thai #curry #chicken #yellowcurry