The thing I love about curries is that they are so varied and adaptable. You can have them soupy or thick, mild or fiery, and in colors ranging from yellow and green to red.
One of my favorites is the chicken coconut yellow curry .
Here is what you’ll need to make your own :
1 tap salt
1/2 tsp ground coriander
1/2 tap cumin
A small pinch of ground cloves
1/4 tsp cinnamon
1/2 tsp freshly ground black pepper
1/4 to 1/2 tsp cayenne, or more to taste
1/2 tsp turmeric
500g skinless, boneless chicken thighs, cut into chunks
1 large onion, sliced
5 garlic cloves, minced
1 small chili pepper
1 Tbsp finely chopped fresh ginger
1-2 red peppers, seeded and minced
2 Tbsp olive oil
1 can coconut milk
1 Tbsp lime juice, or to taste
12-20 fresh basil leaves, torn roughly
Hot cooked rice, preferably Thai or Basmati for serving
1. In a small bowl, mix together the salt, coriander, cumin, cloves, cinnamon, black pepper, cayenne and turmeric. Set aside.
2. In a deep sauté pan or wok, heat the oil on high until the oil begins to smoke, then add the onions and chili and toss to coat in oil. Sauté for 3 minutes until golden brown but not burnt.
3. Add the ginger, garlic and spice mixture and cook for 1 minute. Add the coconut milk and chicken. Stir all ingredients together until the chicken pieces are completely coated. Reduce heat, cover and leave to simmer for 20 minutes.
4. Once the chicken is tender, turn off the heat and add the basil and lime juice or any salt to taste.
Serve with rice.
If you want to impress your guests, serve in white porcelain dinnerware with blue napkins and silverware.
Serve a bottle of Sweet white wine like Sauterne or Jurançon to compliment the creamy spicy dish.
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Photos credits by Teekay
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