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Thai chicken yellow curry.
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africanmeat View Drop Down
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    Posted: 03 July 2012 at 05:28
It is a easy and fast chicken curry it will take you 60 minutes to do it .
you need 
.chicken breast or thigh (Boneless )
.Vegetables
.1 tin coconut milk 400 ml
.oil
.fish sauce
.yellow thai curry paste
. 5 cloves garlic 
.mirin  or sugar 
. 1 chili 
. lemon juice
. lemon grass (you must hit it to open so he can release  the oils)
.ginger size of a garlic clove 


in a wok put the oil the ginger the garlic and the chili and fry light
add the curry paste and fry it 


now you add the coconut milk and you let it simmer for 10 minutes
add the chicken and let it simmer till the chicken is ready and the milk shows patches off oil.



now you must add 3 tsp of  mirin 1 tsp fish sauce 3 or 4 tsp of lemon juice.
this is important it gives the thai balances of the hot ,sweet , salty and sour.
taste it and play with the ingredients to fit your taste .

now add the vegetables and let it simmer for 10 minutes .

   
serve it next or over rice and garnish with cilantro 



enjoy 


 
Ahron
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TasunkaWitko View Drop Down
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 July 2012 at 07:18

Beautiful, Ahron - looks delicious!
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 July 2012 at 09:54
Ahron,
 
Your Thai Vegetable Curry looks absolutely delicious. I am putting this on the list ... I shall have to employ seasonal summer July vegetables, however, French green beans or French String Beans are plentiful ... Zucchini or Corgette is very plentiful now ...
 
I shall report in to tell you how it goes ...
 
All my kindest, Ciao.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Points: 4945 		Post Options Post Options   Thanks (1) Thanks(1)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 July 2012 at 14:20
Looks terriff, Ahron.
 
Red and green Thai curry paste is readily available around here, but I've never seen the yellow for sale. For those in a similar situation, here's a recipe:
 
Yellow Curry Paste
 
6 small dried red chilies, seeded
1/4 cup hot water
2 garlic cloves, coarsely chopped
2 shallots, coarsely chopped
2 stalks lemongrass, white part only, coarsely chopped
1 tbls coarsely chopped fresh gingerroot
2 tsp ground tumeric
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp curry powder
1/2 tsp black pepper
 
In a bowl, cover the chiles with hot water and let stand for 25 minutes, or until softened. Alternatively, start with fresh chilies.
 
In a blender, food processor, or with a mortar and pestle, combine the chilies, soaking liquid, garlic, shallots, lemongrass, ginger, turmeric, coriander, cumin, curry power and pepper. Process until a paste forms, scraping down sides of bowl as necessary.
 
Unlike the commercial types, this will keep for only about 3 days in the fridge. So it's best to make it up as you need it.
 
edited to make it shallots rather than shatlots (thank you Margi).
 
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 July 2012 at 01:29
Buon Giorno, Ahron and Historic Foodie,
 
Firstly, I am planning to go to the Asian Market downtown tomorrow to see which type of Thai products are available.
 
I have already put in a call to a Thai American Restaurateur who owns the oldest Thai restaurant in Spain, to check with him too ...
 
I wish to also thank Brook ( H.F. ) for the alternative suggestions made in his recipe.
 
Thanks Guys.
Kind regards.
Ciao. Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Originally posted by HistoricFoodie HistoricFoodie wrote:

Looks terriff, Ahron.
 
Red and green Thai curry paste is readily available around here, but I've never seen the yellow for sale. For those in a similar situation, here's a recipe:
 
Yellow Curry Paste
 
6 small dried red chilies, seeded
1/4 cup hot water
2 garlic cloves, coarsely chopped
2 shallots, coarsely chopped
2 stalks lemongrass, white part only, coarsely chopped
1 tbls coarsely chopped fresh gingerroot
2 tsp ground tumeric
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp curry powder
1/2 tsp black pepper
 
In a bowl, cover the chiles with hot water and let stand for 25 minutes, or until softened. Alternatively, start with fresh chilies.
 
In a blender, food processor, or with a mortar and pestle, combine the chilies, soaking liquid, garlic, shatlots, lemongrass, ginger, turmeric, coriander, cumin, curry power and pepper. Process until a paste forms, scraping down sides of bowl as necessary.
 
Unlike the commercial types, this will keep for only about 3 days in the fridge. So it's best to make it up as you need it.
 

Thanks.
 this is a recipe and great help .
Ahron
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 04:57
No problems, Ahron.
 
I should have mentioned, though, that the reipe comes from Linda Stephen's Complete Book of Thai Cooking.
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