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.

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.