Winter is a great time for recipes that
take a little more prepartion. Grind up the ingredients for this Yellow Curry Paste recipe in
our Granite Mortar & Pestle or electric
blender if you are short of time. The addition of potatoes
will make it a welcome meal on a cold night. Serve with a simple Cucumber Relish.
500 grams chicken or beef
2 tbsp. Yellow Curry
Paste (recipe below)
peeled and boiled small potatoes
3 cups coconut milk (3 16-oz. cans Chao Koh
2 tbsp. fried shallots (already prepared
or make your own)
1 tsp. salt (sea salt
Preparing the Curry Dish:
Cut meat into
2 inch thick pieces (chicken) or
slices (beef). Fry the spice mixture in 2 tbsp. of the
oil used for frying the shallots (if you are ambitious and have made
your own fried shallots use that oil or simply use vegetable oil)
adding the coconut cream (see note from Kasma below regarding
coconut cream) in small amounts. Then add the chicken and cook without
stirring. Spoon into a pot. Add the coconut milk and salt.
Cook the meat until tender, add the potatoes. Remove from
heat when done, dip into serving bowl, and sprinkle with fried
shallots. Serve with cucumber relish(recipe below).
Yellow curry paste (Nam Phrik Kaeng
3 dried chilies, seeds removed, soaked
5 broiled shallots
10 broiled garlic
1 tsp. sliced galangal,fresh or dried galangal soaked to
1 tbsp. lemon grass, fresh
1 tsp. broiled
1 tbsp. roasted coriander seeds (dry roasted,see our
site for how to)
1 tsp. roasted cumin seeds
2 tsp. curry
1 tsp. salt(sea salt)
1 tsp. Thai shrimp paste (kapee)
Pound or blend all ingredients until ground smooth. (Note:
use an electic blender with a small container or preferably a
mortar and pestle, see our granite mortar and pestle
Mix 1/3 cup vinegar,
2 tps. sugar; and 1 tps. salt in a pot, bring to a boil, strain
and allow to cool. Slice 4 cucumbers, 2 shallots, and 1
red spur chili (mild fresh chili) just before serving and
add the vinegar mixture.
Temple of Thai cooking
To make the curry paste, in the mortar and pestle allow at
least 20 minutes by hand, or a couple of minutes in a blender.
Note that the mortar and pestle will give superior results. It
should be smooth with just a hint of chile pieces.
Note from Kasma Loha-Unchit Thai cooking
"For recipes requiring coconut cream, do not shake the can
before opening; spoon out the thick cream on top. On hot days,
refrigerate the can so that the cream will harden and can be
easily separated from the lighter milk." (see her
excellent website for more information about coconut milk and Thai recipes at www.thaifoodandtravel.com)
See more Recipes for Thai curry on our website.
This recipe taken from Authentic Thai Food cookbook,
published by Sangdad. You may buy this book now right from
this newsletter by clicking on the green Buy_Me button below.