Yellow Chicken Curry

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

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

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

Ingredients

300 ml/½ pint/1¼ cups chicken stock
30

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

Make the yellow curry paste. Put the red chilli, garlic, shallots, lemon grass and turmeric in a mortar or food processor. Add the shrimp paste and salt. Pound or process to a paste, adding a little water if necessary.
Pour the st