Yellow curry of chicken
Add excitement to dinner with yellow chicken curry, a classic Thai recipe brimming with bold spices and tangy, zesty flavours everyone will enjoy.
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Cooking tools:
- Skillet
- Mortar and pestle
- Food processor
- Hand-held blender
- Mixing bowl
- Saucepan
- Wok
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
- Spoon
- Kitchen scale
Ingredients
- 800 ml coconut milk
- 8 Slow Hills chicken thighs, with skin on, halved if large
- 1 tbsp light palm sugar, or to taste
- Juice of 2 limes, plus extra wedges to serve
- 2 tbsp fish sauce, to taste
- Steamed jasmine rice, to serve
- Sliced pineapple, to serve
- Herbs, such as Thai basil, mint and coriander, to serve
- Curry paste
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 12 small dried red chillies
- 4 large red shallots, coarsely chopped
- 2 tbsp vegetable oil
- 20 g galangal, finely chopped
- 15 g fresh turmeric, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp shrimp paste
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