Thai Yellow Curry
220 gram Chicken breast-diced
120 gram Baby potatoes ( I used Jersey Royal)
100 gram Onion-chunky chopped
10 gram Tumeric root-peeled and grated
3 tbs Oil (I use Rapeseed oil)
2 clove Garlic-finely chopped
1 Red chilli-finely chopped( I used Birdseye chilli)
1tsp Ginger puree
1tsp Lemongrass puree
1/2tsp Curry powder
1/2tsp Garam masala
1 pinch Salt, pepper, paprika
250ml Thai coconut milk
-Put the baking tray into the oven then heat the oven at 250 Celsius.
-Cook the baby potatoes in the microwave for 3 minutes. Then cut in half ( be careful they are hot!) Transfer into the bowl, add 1 tablespoon of oil, a pinch of salt, pepper and paprika, mix well.
– Once the baking tray is red hot. Put the seasoned potatoes on the baking tray. Turn the oven down to 220 Celsius. Bake the potatoes until they are nice and crispy (approx 25 minutes).
-Put 2 tablespoons of oil into the saucepan. Add onion and gently cook until it is translucent. Add turmeric, garlic, chilli, lemongrass puree and ginger puree. Gently cook the spices for approx 3-4 minutes. Then add Garam masala, curry powder and gently cook for further 3 minutes. Make sure you keep stirring at all time.
-Add the chicken and cook for further 7 minutes. Season with fish sauce, sugar.
-Add the Thai coconut milk, bring it to boil then simmer for 10-12 minutes.
-Transfer the curry into the serving bowl, scatter the roast potatoes, chopped coriander and serve immediately. Enjoy this velvety Thai Yellow Curry with Thai jasmine rice. Happy Cooking!
-I like to squeeze a tiny of lemon juice on Thai Yellow Curry to add the freshness
-Please make sure that you get Thai coconut milk only.
-Can’t be bothered to roast those potatoes? Use the boiled potatoes is just fine.