Yellow Curry

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The paste

  • sesame oil
  • 2 big shallots, minced
  • 1 large garlic rose, peeled and crushed
  • 2” finger of ginger, minced
  • Fresh chilies, minced (5-6 thai chilies, or 2 jalapenos)
  • 1/3 cup fresh cilantro with stems, chopped
  • 1 tablespoon tumeric
  • 1 tablespoon curry powder
  • 1 teaspoon coriander
  • 1/2 tablespoon kosher salt

The curry

  • 2 tablespoons sesame oil
  • 1-2 onions, julienned
  • optional: 1-1/2 pounds chicken breast, cubed
  • 3 carrots, peeled and cut into short sticks
  • About a pound of Yukon potatoes, washed, unpeeled, sliced thin
  • kernels from 2 ears of corn
  • 1 cup frozen peas
  • 14 ounces of coconut cream
  • a square of muslin or cheesecloth, and some cotton string
  • optional: a few curry leaves
  • about a cup of cilantro, stems and all
  • 2 small zucchini, unpeeled, cut into sticks
  • 2 tablespoons brown sugar
  • Optional: 1/2 tablespoon fish sauce

The paste:

Heat the oil over a medium-high heat.

Cook the garlic and shallots in the oil, until the garlic starts to turn translucent. Add in the ginger and the chilies.

Remove the ginger and chiles from the heat. Combine with the cilantro, tumeric, curry powder, coriander, and salt.

Use a blender; blend into a paste. Put aside (can be stored for a week or longer).

The curry:

Heat the oil over a medium-high heat. Cook the onions in the oil, until translucent.

Add the (optional) chicken, stirring. After a couple minutes add the potatoes. Reduce heat to medium.

Add the curry paste. Keep stirring, about three minutes. Add the corn and the peas.

Stir in the coconut cream, and enough water to submerge the ingredients. Keep stirring. Add in more water as needed.

Make a pouch out of food-safe cheesecloth or muslin and cotton string, containing the (optional) curry leaves and the cilantro.

After stewing for at least half an hour, remove the pouch.

Stir the brown sugar, and the (Optional, non-vegan) fish sauce. After a few minutes, stir in the zucchini.

Cook another couple minutes, and remove from the heat.

Serves: 6

Serve with rice

Preparation time: 150 minutes