Recipe: Thai Yellow Curry Chicken

This dish is fantastic! I blended my own yellow curry paste from cumin, coriander, curry powder, garlic, ginger, shallot, lemongrass, dried red chiles, and shrimp paste, to which I added coconut milk to make the sauce for the chicken. What a simple recipe for such satisfying results!

Yellow Curry Paste

1 teaspoon coriander
1 teaspoon cumin
1 tablespoon curry powder
3 cloves garlic, finely minced
1 knob ginger root, finely shredded
1 shallot, coarsely chopped
1 stalk lemongrass, white part only, thinly sliced
2 dried red chiles, coarsely chopped
1 teaspoon shrimp paste
2 tablespoons water
Place all ingredients in a blender and pulse to a fine paste.

Thai Yellow Curry Chicken

1 pound boneless chicken breast, thinly sliced
1 tablespoon vegetable oil
1 tablespoon yellow curry paste
1 can coconut milk
1 tablespoon patis (Asian fish sauce)

Heat oil in a wok. Add chicken and stir-fry until lightly browned on both sides. Add curry paste and continue stir-frying for about 1 minute. Stir in coconut milk and patis and bring to a simmer. Reduce heat and simmer for about 10 minutes, until chicken is  tender and done all the way through. Serve over steamed rice.