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.

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

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

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.

Add the garlic, and stir to combine.

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

and cook until the onions soften, about five minutes.

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.

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

Remove the lemongrass, lime leaves, and galangal,

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.

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.


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

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