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How To Make Thai Yellow Curry

How To Make Thai Yellow Curry

If you like red curry and green curry, you'll love yellow curry! Jirapan from the Paya Thai cookery school in South West London shows you how to make yellow Thai curry and a delicious cucumber sauce accompaniment at home.

INGREDIENTS

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RECIPE

Serves
2

Ingredients

  • 250 g chicken breast
  • 250 ml coconut milk
  • 200 ml water
  • 1 1/2 yellow curry paste
  • 1 yellow curry powder
  • 1 sweet potato, cubed
  • 1/2 cups (120ml) pineapple
  • 1 1/2 fish sauce
  • 1 1/2 palm sugar
  • 50 g sliced cucumber
  • 2 shallots, chopped
  • 5 white wine vinegar
  • 2 water
  • 2 tsp sugar
  • salt
  • 10 dried chilis
  • 2 shallots, chopped
  • 2 garlic, chopped
  • 2 galangal, chopped
  • 4 stalks lemongrass
  • 1 tsp kaffir lime rind
  • 1 1/2 tsp coriander seed
  • 1 tsp cumin seeds
  • 2 cm fresh turmeric
  • 1 tsp shrimp paste
  • 1 tsp black peppercorns

Method

To make the yellow curry paste, begin by deseeding the dried chilis and soaking in water. Then, roast the cumin seeds, coriander seeds and black peppercorns in a dry pan until they begin to emit flavour. Remove from the pan and set aside. Roast the shallots, garlic, chopped lemongrass and chopped galangal in the same pan. Wrap the shrimp paste in foil and place in the pan. Leave to roast for a couple of minutes. In the meantime, grind the spices in a mortar and pestle or coffee grinder. Remove the chilis from the water (keep the water) and place in an electric blender or food processor with the onions, garlic, lemongrass and galangal. Remove the shrimp paste from the foil and add to the blender. Add the ground spices, a good pinch of salt and the water used to soak the chilis, around 5 tablespoons. Blend until it has formed a paste.

To make the curry, begin by parboiling the sweet potato. Add the coconut milk to a large pan. Don't shake the can before opening it and use the thick top part of the milk. Leave to cook for a couple of minutes. Add the curry paste and stir well. Add the yellow curry powder, tumeric powder and heat until bubbling. Add the chicken, stir well and cook until the chicken is nearly cooked. Add the remaining coconut milk and some water if necessary. Bring to the boil. Add the parboiled sweet potato, pineapple and bring to the boil again. Add palm sugar and fish sauce and leave to simmer for 10 minutes.

While the curry is simmering, make the cucumber sauce. Place the white wine vinegar, water, salt, sugar, cucumber and shallots and mix well.

Once the curry is cooked, serve with jasmine rice and the cucumber sauce.