Yellow Chicken Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Name: Yellow Chicken Curry from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Ingredients: 250 g/9 oz skinless, boneless chicken breast portions, diced; 5 cm/2 in piece fresh turmeric, coarsely chopped, or 5 ml/1 tsp ground turmeric; 2 lemon grass stalks, sliced; juice of 1 lime; lime slices, to garnish; 1 fresh red chilli, seeded and coarsely chopped; 3 shallots, coarsely chopped; 4 garlic cloves, coarsely chopped; 5 ml/1 tsp shrimp paste; 15 ml/1 tbsp granulated sugar; 300 ml/½ pint/1¼ cups chicken stock; 30 ml/2 tbsp thick tamarind juice, made by mixing tamarind paste with warm water; 5 ml/1 tsp salt; 1 green papaya, peeled, seeded and thinly sliced; 200 ml/7 fl oz/scant 1 cup coconut milk

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The pairing of slightly sweet coconut milk and fruit with savoury chicken and spices is at once a comforting, refreshing and exotic combination.

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Ingredients

250 g/9 oz skinless, boneless chicken breast portions, diced
5 cm/2 in piece fresh turmeric, coarsely chopped, or 5 ml/1 tsp ground turmeric
2 lemon grass stalks, sliced
juice of 1 lime
lime slices, to garnish
1 fresh red chilli, seeded and coarsely chopped
3 shallots, coarsely chopped
4 garlic cloves, coarsely chopped
5 ml/1 tsp shrimp paste
15 ml/1 tbsp granulated sugar
300 ml/½ pint/1¼ cups chicken stock
30 ml/2 tbsp thick tamarind juice, made by mixing tamarind paste with warm water
5 ml/1 tsp salt
1 green papaya, peeled, seeded and thinly sliced
200 ml/7 fl oz/scant 1 cup coconut milk