Thai Yellow Chicken Curry

posted by BarbCA 06-04-98 8:46 AM 

Thai Yellow Chicken Curry
(from Siam Cuisine Restaurant in Berkley, CA) 

1 1/2 lbs. Boned, skinned chicken breast, sliced into thin, bite-size pieces 
2 1/2 cups chicken stock 
Yellow Curry paste (recipe follows) 
3 Tbs. fish sauce 
2 tsp. sugar 
2 1/2 cups thick coconut milk 

Parboil the chicken in the stock for 2 minutes, until just done. 
Remove chicken, reserving stock and set aside. 

Place the Yellow curry paste, fish sauce, sugar and 1 cup coconut milk in
a large well-seasoned pan or wok.
Bring to a boil and reduce over medium-high heat for 15 to 20 minutes, 
until the mixture starts to get dry and pasty. Scrape the sides and bottom
of the pan to keep from sticking. 

Tiny pockets of oil from the coconut milk should start to surface at this 
time. If the oil doesn't surface, add 2-3 tablespoons of chicken stock and
bring to a boil. Repeat if necessary. 

Cook for another 10 to 15 minutes at medium-high heat, stirring frequently. 

Add the remaining 1 1/2 cups coconut milk and 1 cup of the reserved chicken stock.

Just before the curry starts to boil again, add the chicken and 
potatoes. Bring to a vigorous boil. Do not stir. Remove from stove and
serve with Cucumber salad and steamed rice. 

Serves 6. 

Yellow Curry Paste

1 1/2 tablespoons thinly sliced, fresh or frozen galangal or 2 or 3 pieces, dried 
6 to 8 pieces dried Kaffir lime rind. 
7 to 8 dried red chilies 2 to 3 inches long 
1/8 tsp. cumin seed 
1/4 tsp. coriander seed 
1/4 tsp. black pepper corns 
1 1/2 Tablespoons thinly sliced fresh lemon grass, firmly packed 
1/2 cup garlic, thinly sliced 
2 1/2 to 3 Tablespoons thinly sliced shallots 
1 Tablespoon yellow curry powder 
1/2 teaspoon shrimp paste 
1/2 tsp. salt 
1/2 cup water (Optional-use only if processing in blender. 

If dried galangal is used, soak for 1 to 2 hours in hot water, drain and 
slice thinly. Reserve 1 Tablespoon. 

Soak the Kaffir lime rind for 1 to 2 hours in hot water. Scrape off the 
white pulp. Slice thinly and reserve 1 tablespoon. 

Soak the chili peppers in warm water about 15 minutes, until soft. Remove 
and discard the seeds. Set aside. 

Dry roast the cumin, coriander and peppercorns in a skillet over medium-
high heat until fragrant. Flip frequently to prevent burning. Place in a 
spice grinder or mortar and grind to a powder. 

Place the galanga; lime peel, chili peppers, powdered spices, lemon grass, shallots, yellow curry powder, shrimp paste, and salt in a mortar or
blender. Pound or grind ingredients to a fine, smooth paste.
If using a blender add water to process. 

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