Yellow Chicken Curry

By Tony Howell
Serves  4
Preparation   15 mins
Cooking   30-40 mins
Print recipe

I love this dish because it’s just so tasty! Don’t be put off by the long list of ingredients – once you make the paste, you’ll know how super easy and delicious it is. It’s so much better than the curry in jars you find at the supermarket, as you know exactly what’s in it, and can adjust the flavour to your liking.

What I often do is double or triple the paste and keep it in a container filled with vegetable or peanut oil – the curry will keep for several months in the fridge, ready to use for a quick and easy dinner anytime.

As you cook, make sure to taste this to balance the flavours – add a bit more lime, fish sauce and sugar until you get a harmonious, salty, sweet, savoury flavour.

Ingredients

Paste

  • 5 dried chilies
  • 2 lemongrass stalks
  • 10 coriander roots
  • 100g garlic
  • 100g shallots
  • 1 teaspoon dried shrimp paste
  • 1 tablespoon tamarind paste
  • 30g fresh turmeric
  • 30g sugar

To make paste, blend all ingredients together. 

Salad

  • coriander leaves
  • Vietnamese leaves
  • mint
  • sliced chili
  • peanuts
  • fried shallots
  • Vietnamese Nouc cham sauce 

To make the salad, combine all ingredients.

Curry Sauce

  • 2 tins coconut milk
  • 400ml chicken stock
  • fish sauce 
  • castor sugar
  • lime juice 
  • handful kaffir lime leaves

Method

  1. Bring the coconut milk and stock to simmer in a pot, adding 1 large handful of crushed kaffir lime leaves and simmer. 
  2. Add 2 tablespoons of curry paste (add more later if needed). Simmer. 
  3. Balance the flavours with sugar, fish sauce and lime juice. 
  4. Once you’ve achieved the flavour you like, add the cut chicken pieces to the sauce. Simmer on low heat until cooked – this should take approximately 20-25 minutes. 
  5. When serving the curry, add a squeeze of lime juice and a splash of fish sauce to lift the finished dish.
  6. Serve with fresh steamed rice and herb salad.