Homemade Thai Yellow Curry Paste, plus Chicken or Tofu in Yellow Curry
Homemade Thai Yellow Curry Paste, plus Chicken or Tofu in Yellow Curry
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the curry paste:
- 1 tablespoon whole coriander seed
- 1 tablespoon whole cumin seed
- 3 tablespoons crushed red pepper flakes
- 2 tablespoons creamy peanut butter or 1.5 tablespoons Thai shrimp paste
- 3 tablespoons Madras or other mild sweet curry powder
- 2 tablespoons ground turmeric
- 2 stalks lemongrass
- 2 tablespoons peeled, roughly chopped ginger
- 4 cloves garlic, peeled
- 2 large shallots, roughly chopped
- 1/4 to 1/2 cup water
- To finish the curry:
- 1 large Russet potato or sweet potato (about 12 ounces), cubed
- 1 can coconut milk - do not shake
- 1/2 cup (about 1/2 recipe) Thai yellow curry paste
- 3 tablespoons Thai fish sauce or soy sauce (light-colored if possible), to taste
- 3 tablespoons brown or coconut sugar, or more to taste
- 1 pound boneless, skinless chicken breast OR firm tofu (fried or unfried), cubed
- 1/2 red bell pepper, sliced
- 1/2 medium onion, sliced
- 1/2 pound snow peas, bok choy, spinach, or other greens, cut in bite-size pieces if necessary
- 1 tablespoon lime juice, or more to taste
Instructions
- 1
To make the curry paste, place the coriander and cumin in a small pan over medium-high heat. Toast, watching closely, until they smell fragrant and darken slightly. Turn off the heat and stir in the chile flakes to warm them just a little and release their aroma. Pour the toasted spices into a food processor.
- 2
If using shrimp paste, scoop onto a small piece of aluminum foil and fold up to enclose the paste in a little packet. Place the packet in the now-empty skillet and return to medium heat. Cook, turning occasionally, until the paste becomes aromatic, about 5 minutes. Open the packet and set aside to cool.
- 3
Place the shrimp paste or peanut butter and all remaining curry ingredients in the food processor, including the smaller amount of water. Turn the processor on and let it run, scraping down the bowl occasionally, until the ingredients come together in a moist paste. Add more water by the tablespoon if necessary to get the mixture to process and come together. When it seems close, remove the lid and check the texture - it will never be totally smooth, but you want it as close as you can get it.
- 4
When you're satisfied with the texture, scrape the paste out of the processor. You should have about a cup.
- 5
To create a finished curry, parboil or microwave potato or sweet potato until almost done. Set aside.
- 6
Pour the cream from the top of the coconut milk into a large, deep skillet. (This will be about 1/3 to 1/2 of the can, depending on the brand.) Turn the heat to medium and whisk in 1/2 cup curry paste. When the paste is thoroughly incorporated and starts to bubble, stir in the rest of the coconut milk.
- 7
Add the fish or soy sauce and the sugar. Taste and add more if you want more saltiness or sweetness.
- 8
Stir the chicken or tofu, bell pepper, and onion into the sauce. Simmer until the chicken (if using) and vegetables are almost done. Add the greens and parboiled potato; simmer until the greens are bright green and everything is cooked through to your taste. Stir in the lime juice. Taste and adjust seasonings if necessary. Serve with rice.