Yellow Curry & Curry Paste Recipe (Kaeng Kari) » Temple of Thai

Ingredients

• 12 dried Thai chilis
• 2 tsp sea salt (or coarse salt)
• 2 shallots, peeled
• 4 cloves garlic, peeled
• 1 thick slice fresh galangal (or dried galangal soaked in water until softened)
• 1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)
• 1 thick slice peeled ginger root
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp curry powder
• 1 tsp shrimp paste (kapee)
• 3 tbsp yellow curry paste (either from the recipe above or ready made like Nittaya brand)
• 1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
• 2-3 small red potatoes, scrubbed and cut into 2 inch pieces
• 1/2 tsp sea salt
• 1/2 can (16oz) coconut milk, shake before opening to mix separated milk
• 2 tbsp fried shallots (available ready-made in a plastic jar), optional
• 1 tsp fish sauce (Golden Boy brand is recommended)