Like most great Thai food, yellow curry combines sweet, spicy, sour, and savory all into one aromatic, delicious and colorful broth. With a few Indian twists, I concocted this recipe by mixing cuisines and taking the best of both worlds, and combining them into one.
This is a chicken curry recipe. I am not entirely sure if a "chicken yellow curry: recipe exists, but this is what has to be done to combine cuisines to make the best. Like Indian cooking, we must first marinate the chicken to add a distinct flavor to the chicken.
Since this a recipe for a home cook, I am not asking you to make your own. The paste usually consists of many spices such as turmeric, for its bright yellow color. After trying it both ways, I have found that just using the yellow curry sauce brings enough flavor, there is no reason to make it yourself. If you want to keep the curry vegetarian, use tofu instead.
Recipe:
Chicken:
2 boneless, skinless chicken breasts, cubed
1/4 cup parsley
3/4 cup yellow curry sauce
1/4 cup water
Curry:
1 tsp chili powder
1 tsp salt
1 Thai chili, thinly sliced
1 tsp cumin (not traditional)
1 tsp ground ginger (1 tbsp freshly grated)
4 cloves garlic
2 carrots, thinly sliced
1 sweet onion, thinly sliced
1 bell pepper, julienned
1/2 cup coconut milk
1 tbsp oil
Juice of a whole lime or lemon
Cilantro (for garnish)
Start by making the marinade: blend the the parsley with the water until a smoothie-like consistency is achieved. Combine with yellow curry sauce and place in chicken. Let marinate for 4 hours, but up to 12 hours in the fridge
Heat oil in a heavy-bottomed skillet over medium heat until shimmering. Add chili, garlic, ginger. and onion and cook for 1 minute until soft. Add in bell pepper and carrot and cook for a further 5 minuted. Add in coconut milk and chicken and let stew covered for about 15-20 minuted. Lastly, add in lime/lemon juice and spices and stir to combine.
Optionally serve over basmati or jasmine rice and drizzle with chili oil and garnish with cilantro.
Enjoy!