Yellow curry: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">I love Chinese curries</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Not the same as an Indian curry, but none the less, very good. I agree, Cock Brand curry pastes are very good.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Yellow [[Curry|curry]] ([[Thai]]: แกงกะหรี่, RTGS: [[Kaeng kari|kaeng kari]], [kɛːŋ karìː]; [[Chinese]]: 黃咖喱) is one of the more popular [[Curries|curries]] often found in Western Thai restaurants. | Yellow [[Curry|curry]] ([[Thai]]: แกงกะหรี่, RTGS: [[Kaeng kari|kaeng kari]], [kɛːŋ karìː]; [[Chinese]]: 黃咖喱) is one of the more popular [[Curries|curries]] often found in Western Thai restaurants. | ||
Revision as of 19:01, 29 December 2021
| Yellow curry | |
|---|---|
Random recipe reviewI love Chinese curries 5/5 Not the same as an Indian curry, but none the less, very good. I agree, Cock Brand curry pastes are very good. The Judge |
| Servings: | 4 |
| Calories per serving: | 1564 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 29th December 2014 |
Yellow curry (Thai: แกงกะหรี่, RTGS: kaeng kari, [kɛːŋ karìː]; Chinese: 黃咖喱) is one of the more popular curries often found in Western Thai restaurants.
My favourite curry pastes are the Cock Brand pastes. They go off quickly, even if refrigerated, but if they are frozen, they keep for years. Even better, you can just remove a few tablespoons of the curry paste even it is frozen. Brilliant!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons of yellow curry paste
- 400g can of coconut milk
- 450g (1 lb) of chicken pieces. Breast meat is good but I feel the cuts with bones impart more flavour
- 3 medium potatoes, peeled and cut into quarters
- 125g packet of fresh baby sweetcorn
- 1 teaspoon nam pla (fish sauce)
to garnish
Method
- Part boil the potatoes for 7 minutes and set to one side
- Cut your chicken into bite-sized pieces, cutting through the bone with a cleaver if needed
- Halve the baby sweetcorn cobs
- Mix the can of coconut milk well and add to a pan or wok together with the yellow curry paste
- Add the chicken pieces, potatoes, baby sweetcorn cobs and nam pla
- Bring the coconut milk to the boil and reduce the heat and simmer for 15 minutes
Serving suggestions
Serve garnished with crispy fried onions on a bed of plain rice
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