Yellow Chicken Curry
This loose interpretation of a Thai yellow curry is another great way to use up left over chicken. You can have it as hot and spicy as you like. I made this for supper last night and served it with rice and a cucumber and mint salad with fresh chilli and a squeeze of lime.
Curries and so easy and versatile and there are no strict rules about the vegetables you add. I only had capsicum and onion in my fridge so I went with this, but feel free to use whatever you like instead or as well.
Makes: 2 servings
Prep time: 40 minutes
2 red birdseye chillies
3cm cubed piece of ginger
3 cloves garlic
1tbsp ground coriander
1 handful of coriander stalks
1/4 cup canola/coconut oil (don’t use olive oil as it burns)
1/4 red capsicum
1 cubed and parboiled potato*
1 tin coconut cream
Fish sauce to taste
Salt and pepper (go easy on the salt – fish sauce is probably salty enough)
*I had some roast potatoes left from the previous night so I put these in – I know it sounds a bit weird but it was delicious!
Whizz up all the spice paste ingredients (or bash them in a mortar and pestle) until everything has blended together.
Heat up a decent glug of canola/coconut oil in a pan over a medium heat and fry off the spice paste until it is golden and fragrant – usually about 5-10 minutes. A film of oil will rise to the top and is usually a good indication that your paste is cooked enough.
Add in the coconut cream, lime and fish sauce and simmer for about 20 minutes.
Once the sauce has reduced by about a third add in your chicken, potato, onion and capsicum. Cook for a further ten minutes over a medium to low heat.
Be careful that the mixture doesn’t stick to the pan. Best to stir frequently, but if you run into a spot of bother just add a little water or chicken stock.
Serve with rice.