Name: Yellow curry of chicken
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 - 6
Ingredients: 800 ml coconut milk; 8 Slow Hills chicken thighs, with skin on, halved if large; 1 tbsp light palm sugar, or to taste; Juice of 2 limes, plus extra wedges to serve; 2 tbsp fish sauce, to taste; Steamed jasmine rice, to serve; Sliced pineapple, to serve; Herbs, such as Thai basil, mint and coriander, to serve; Curry paste; 2 tsp coriander seeds; 1 tsp cumin seeds; 12 small dried red chillies; 4 large red shallots, coarsely chopped; 2 tbsp vegetable oil; 20 g galangal, finely chopped; 15 g fresh turmeric, finely chopped; 2 garlic cloves, finely chopped; 1 tsp shrimp paste

Yellow curry of chicken

Spice up your life with this classic Thai curry.

Skip to Recipe

Serves 4 - 6

Prep

25M

Cook

30M

Total

55M

Brought to you by Slow Hills Chicken

Ingredients

800 ml coconut milk

8 Slow Hills chicken thighs, with skin on, halved if large

1 tbsp light palm sugar, or to taste

Juice of 2 limes, plus extra wedges to serve

2 tbsp fish sauce, to taste

Steamed jasmine rice, to serve

Sliced pineapple, to serve

Herbs, such as Thai basil, mint and coriander, to serve

Curry paste

2 tsp coriander seeds

1 tsp cumin seeds

12 small dried red chillies

4 large red shallots, coarsely chopped

2 tbsp vegetable oil

20 g galangal, finely chopped

15 g fresh turmeric, finely chopped

2 garlic cloves, finely chopped

1 tsp shrimp paste

Method

1.For curry paste, dry-roast coriander and cumin seeds, and dried chillies in a frying pan over medium heat until fragrant (20-30 seconds). Finely grind with a mortar and pestle. Transfer ground spices to a small food processor with remaining ingredients and a large pinch of salt, and blend until a very smooth paste. Alternatively, blend in a bowl with a hand-held blender.

2.Heat a large saucepan or wok over high heat. Add curry paste and stir occasionally until fragrant and starting to sizzle. Add coconut milk and bring to a simmer, then reduce heat to low. Add chicken thighs and simmer, stirring occasionally until cooked (15-20 minutes).

3.Season curry to taste with palm sugar, lime juice and fish sauce, and serve with steamed rice, pineapple, herbs and lime wedges.

It’s very easy to make your own curry paste with a small food processor or hand-held blender. The fresh flavour is well worth it.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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