The aromas and flavors of this Thai yellow curry are a delight to the senses and deliciously creamy, hearty dish. Its quick and easy to make, you won't believe how good it tastes!
Ingredients:
700g or 4 pcs. skinless and boneless chicken breast, slice into bite-sized pieces.
2 cups coconut cream
2 tbsp coconut oil
5g dried galagal, fresh if available
½ tsp tumeric powder
3 small yellow chillies, crushed
3 tbsp Thai yellow curry paste
2 tbsp palm sugar
7 dried kaffir lime leaves, fresh if available
2 tbsp fish sauce
12 fresh asean basil leaves
Preparation:
Ingredients:
700g or 4 pcs. skinless and boneless chicken breast, slice into bite-sized pieces.
2 cups coconut cream
2 tbsp coconut oil
5g dried galagal, fresh if available
½ tsp tumeric powder
3 small yellow chillies, crushed
3 tbsp Thai yellow curry paste
2 tbsp palm sugar
7 dried kaffir lime leaves, fresh if available
2 tbsp fish sauce
12 fresh asean basil leaves
Preparation:
1. Heat the oil in a copper vegetable pan or any saute pan and stir fry the curry over medium-low heat until fragrant.
2. Add the chicken pieces and stir fry for 5 minutes.
3. Add the galagal, leaves, tumeric and saute until it becomes fragrant.
4. Then add the coconut cream and stir.
5. Cover and ring to a boil maybe around 5 minutes and because i'm using copper pan and it heated through.
6. Add the palm sugar, chilis and fish sauce, mix well and cover then simmer for another 5 minutes or until the consistency of the curry sauce is what you prefer.
7. Switch off the flame and stir the basil leaves. Adjust seasonings with fish sauce and sugar to taste, if necessary.
8. Spoon into serving bowl, garnish it with basil leaves and serve with jasmine rice.
