Chicken in Yellow Curry

Chicken in Yellow Curry

Here’s another recipe that I often make in large size to freeze. Defrost and add chicken and vegetables, a pot of rice, and dinner is ready in less than an hour.

Ingredients
3 oz. Canola oil
1 lb. head on shrimp, coarsely chopped
2 oz. Garlic, sliced
12 oz. Yellow onion, sliced
4 oz. Yellow curry paste
1/2 oz. Turmeric
4 cups Chicken broth
4 3/4 cups Coconut milk
3 1/2 oz. Palm sugar
1 1/2 oz. Lemongrass, crushed
2 oz. Galangal, sliced 1/4″ thick
2 oz. Thai chiles, coarsely chopped
20 each Kaffir lime leaves
2 oz. Lime juice
1 oz. Fish sauce

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Gather and prepare all of the ingredients. (That’s shrimp paste that you don’t need.)

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Heat oil in a suitable pot over high heat, and add the shrimp. Cook, stirring, until the shrimp are well browned,and the aroma becomes nutty.

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Add the garlic, and stir to combine.

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Then add the onions and celery, reduce the heat to medium,

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and cook until the onions soften, about five minutes.

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Add the curry paste and termeric, and stir to combine evenly. Continue to cook until the paste is heated through, about two minutes, then add remaining ingredients.

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Bring to a boil, then reduce to a slow simmer and cover. Cook, stirring occasionally, for one hour, then remove from the heat.

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Remove the lemongrass, lime leaves, and galangal,

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then puree with an immersion blender until smooth. Strain through a sieve into a storage container, cool completely, then cover. At this point, you can freeze the sauce or use it right away.

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Whenever you are ready, prepare the meat and vegetables. It can be almost any combination that you like. In this photo, I used chicken thigh cubes and shrimp with diced roast yams, green beans, halved grape tomatoes, and thai basil.

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Add everything except the tomatoes and basil to the pot, and bring to a simmer.

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Cook until the chicken and shrimp are done, about ten minutes, then add the tomatoes and Thai basil.
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Return to a simmer then serve over steamed jasmine rice.