I was a little skeptical that the chicken could cook that quickly, but I sliced it really really really thin as directed and it came out perfect. This is the Thai version of Indian yellow curry. The flavor of this was pretty good, but I had a few observations. And there are so many different types we can make. It can be found in the Asian sections of most grocery stores. If you want to make great curry, you need to use great, fresh ingredients and seasonings. Here you'll find hundreds of spicy recipes of all levels, some with a little, some with a LOT, but everything is adjustable to your personal tastes. Did I say the flavors are concentrated? If your curry ends up "soupy" or "runny," you can thicken it with a slurry of corn starch and water. And if all else fails, you can always use corn starch to thicken… However, keep in mind that Thai curries should not be very thick. Celebrate our passion for real food with real flavor. YUM! My boyfriend is allergic to coconut though… is there something I could substitute the coconut ingredients with? Mix until a paste forms to your preferred consistency. Place paste in a wok with some vegetable oil. Galangal root can be found in the produce section. If you do sub for ground spice then you should use slightly less. It was thicker than with coconut milk. If you don't have shrimp paste, use an additional tablespoon of fish sauce, and black pepper may be replaced for the white. Also, please share it on social media. You can easily bring up the heat level by using spicier peppers or by adding spicy chili powder or flakes. If you’d like a spicier curry, go with more Thai peppers, or use even hotter peppers, like this Ghost Pepper Curry that I love to enjoy. See the notes on the recipe card for the details. Soups and stews. Please, please, put the shrimp paste in this recipe (unless you have a shellfish allergy). You can use red chilis instead of yellow, or 1/2 to 1 teaspoon dried crushed chili. Can I use curry powder if I don’t have the paste? It varies in color and spiciness depending on the manufacturer. The yellow curry paste should be thick and not watery. Once soaked, strain and set aside. Curry powders are often Indian, while pastes are usually Thai, so they have completely different flavor profiles. Question though, is the fish sauce absolutely necessary? The strong fermented odor is normal for shrimp paste and will not ruin your curry. You will not know you are eating fermented shrimp. https://www.allrecipes.com/recipe/235000/thai-yellow-chicken-curry Also, gorgeous photos! Yes, you can make some pretty amazing and authentic Thai curry dishes with it. Start with prepping all of your ingredients. If you can’t find fresh turmeric, you can substitute dried turmeric without compromising the flavor or color. This is where you can decide how hot you’d like your curry paste. Im so happy I found this, Thank you so much!!! Now it’s time to get cooking with your awesome new yellow curry paste. Read More…. Peel it with a vegetable peeler or scrape the skin off with a spoon then chop it into small cubes. Hi, thank you for this recipe! Give other dishes a bit of Thai flare by tossing some into soups or stews simmering on the stove. Simmer 5 more minutes. It is sold in most grocery stores but if you can’t find fresh lemongrass then you can use a jar of lemongrass paste. Copyright © 2020 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. Now that you have your flavor packed curry paste made, you are ready to make some AMAZING curry sauce. Yellow curry gains its color mostly from the turmeric, which is a vibrant yellow. Freeze the paste in a ziplock or reusable bag.

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