My husband’s aunt has recently had a death in the family (Bubba the Budgie), and I sent her a care package in the mail to cheer her up. She’s had some curry debacles in the last couple of weeks due to faulty powders and needed ingredients and a good recipe. Sorry it’s taken me so long to get this to you Beth, I hope the curry paste redeems me a little!
At long last, Yellow Chicken Curry:
1/4 cup coconut cream
2 tablespoons yellow curry paste
1 tablespoon fish sauce
2 teaspoons palm sugar
1/4 teaspoon turmeric
1 1/2 pounds chicken thigh fillets, cut into slices
1 3/4 cups coconut milk
3 ounces bamboo shoots
4 sprigs fresh green peppercorns
4-6 lime leaves
12 Thai sweet basil leaves
Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges.
Add the curry paste, stir well to combine and cook until fragrant. Add the fish sauce, palm sugar and turmeric and stir well. Cook for 2 to 3 minutes, stirring occasionally, until the mixture darkens.
Add the chicken to the pan and stir to coat all the pieces evenly in the spice mixture. Cook over a medium heat for 5 minutes, stirring occasionally and adding the coconut milk a tablespoon at a tie to incorporate. Add the bamboo shoots, peppercorns, lime and basil leaves and cook for another 5 minutes.
Cooking tips:
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Don’t get the yellow curry paste or turmeric on your fingers – it’ll stain your fingernails yellow.
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Buy asian market curry paste. I use Aroy-D. It’s really, really good – and so much easier!
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Fish sauce is the most disgusting smelling stuff on the planet. Open a window before using it, and if you get some on your fingers, do not lick them!
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You can use brown sugar instead of palm sugar.
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I use chicken breast instead of thighs because it’s what I normally have. If you choose to do this also, don’t overcook it.
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Make sure to use bamboo shoots cut into thin strips if you can find them, otherwise, just cut the ones from the store into strips.
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If you can find them, use peppercorns on the sprig – they’re less spicy for some reason.
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DO NOT substitute Italian basil for Thai sweet (red) basil. It won’t taste right.
thank you, thank you, thank you! You did not adequately describe the obnoxious fish sauce – there is nothing worse on earth! I promise a report as soon as we make – and eat – it.
i can testify that this recipe is SO yummy! and the fish sauce is truly the nastiest smell on earth! but shoot – it’s in the ingredients … can’t just leave it out! thanks Nicki
Hi Nikki – I picked up the flyer for your ward on Sunday, and as I was bored I read it and discovered the link to your blog! I was thrilled to see YOU are the one who did the great Mexican cooking class that I have heard so much about – thrilled to get the recipes! The mini-apple-thingy looks good, too! I’ve got you bookmarked so I’ll plan to check back often….do you belong to any other “gourmet groups?” Just curious! Nan
So, you can ignore some of the comments I made on your other blog. CLEARLY I hadn’t read the entire curry post before jumping over and leaving my mark.
But really, this looks hard. Is it?
Also, I don’t know what’s up with your clock, but it was not 5:18 am when I left my last post…
or 5:20 am for that one…
…and so on.
Amy, it’s one of the easiest Thai dishes I’ve ever made. It also happens to be one of my faves! The trick is using authentic and fresh ingredients. Do you have a good asian market around where you live?