01 of 05
Place Ingredients in Your Food Processor or Blender
- 1-2 red chilies (or substitute green), depending on the desired spiciness, OR 1/8 to 1/4 chili flakes
- 1 shallot OR 3 tablespoons of chopped onion
- 1 thumb-size piece galangal OR fresh ginger
- 3-4 large cloves garlic
- 3 teaspoons of ground coriander
- 1 teaspoon of whole cumin seed
- 1/8 teaspoons of fresh nutmeg, OR substitute cinnamon
- 3 tablespoons of fish sauce (available at Asian/Chinese food stores)
- 3/4 teaspoons of turmeric
- 1/2 teaspoons of brown sugar
- 1-2 fresh or frozen makrut lime leaves, snipped into small pieces with scissors (discard central stem), OR substitute bay leaf
- 1 14-ounce can coconut milk
- 1 tablespoon of ketchup OR 1 Tbsp. tomato puree
- 1/2 chicken chopped into pieces
- 1 stalk fresh lemongrass, OR 3 Tbsp. frozen or bottled prepared lemongrass
- 2 potatoes, chopped into wedges or small chunks
- 1 green or red bell pepper, de-seeded and sliced
- 1-2 additional makrut lime leaves, left whole, OR substitute bay leaf
- Approx. 1 cup cherry tomatoes OR medium-size tomato sliced into wedges
- 1/2 loose cup fresh coriander OR fresh basil to finish the dish
First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. You can also mince the ingredients by hand, or pound dry ingredients together with a pestle & mortar. Preheat your oven to 375 degrees.Continue to 2 of 5 below.
02 of 05
Process Curry Sauce Ingredients
Process ingredients well to make the yellow curry sauce. Or you can mince ingredients by hand and stir together well by hand in a large mixing bowl.Continue to 3 of 5 below.
03 of 05
Add Curry Sauce to the Chicken Pieces
Place chicken pieces in a casserole dish. Add the curry sauce you just made. Also, add the makrut lime leaves (left whole) or bay leaf. Stir together well, then cover and bake at 375 degrees for 45 minutes. Note: If you prefer more curry sauce, add 1/4 to 1/2 cup good-tasting chicken stock and stir in.Continue to 4 of 5 below.
04 of 05
Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes. Stir well, then return to the oven and bake for an additional 20 minutes (or until chicken and potatoes are well cooked). Note: If you prefer your tomatoes to taste fresh rather than cooked, add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.Continue to 5 of 5 below.
05 of 05
Do a Taste Test, then Serve!
Remove curry from the oven. Stir, then do a taste-test, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it's too spicy for your taste, add a little more coconut milk or plain yogurt. If too sour, add a little more brown sugar.
When you're happy with the taste, portion the curry out onto serving plates and top with fresh coriander or basil. Serve with Thai jasmine-scented rice, and ENJOY!
For drink pairings with this recipe, see: Drink Pairings with Thai Yellow Curry.