Thai Yellow Chicken Curry With Potatoes and Tomatoes

Name: Thai Yellow Chicken Curry With Potatoes and Tomatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 red chilies, depending on desired spice level (or substitute green); 1 small cooking onion; 1 piece galangal or 1 piece ginger, about 4cm long, sliced; 3 large garlic cloves; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon fresh nutmeg; 3 tablespoons fish sauce; 1 teaspoon dried turmeric or 4 cm fresh turmeric, about 4cm long, sliced; 1 tablespoon brown sugar; 4 kaffir lime leaves, snipped into small pieces with scissors (discard central stem); 1 (400 ml) can coconut milk; 1 tablespoon fresh lime juice (or juice from 1/2 lime); 1 tablespoon ketchup; 1 kg chicken piece; 1 stalk lemongrass or 2 slices lemon rind; 2 potatoes, scrubbed and chopped into wedges; 1 red capsicum, de-seeded and sliced; 1 -2 additional kaffir lime leaf, left whole; 1 cup cherry tomatoes; 1/2 cup fresh coriander or 1/2 cup fresh basil, torn, to finish the dish

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Recipe by Tasberry

Lovely vibrant fresh flavoured curry with a stunning yellow colour. Very fast and easy!

READY IN: 1hr 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

curry paste
2

red chilies, depending on desired spice level (or substitute green)
1

small cooking onion
1

piece galangal or 1 piece ginger, about 4cm long, sliced
3

large garlic cloves
1

teaspoon ground coriander
1

teaspoon ground cumin
¹⁄₄

teaspoon fresh nutmeg
3

tablespoons fish sauce
1

teaspoon dried turmeric or 4 cm fresh turmeric, about 4cm long, sliced
1

tablespoon brown sugar
4

kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
1

(400 ml) can coconut milk
1

tablespoon fresh lime juice (or juice from 1/2 lime)
1

tablespoon ketchup
Other ingredients
1

kg chicken piece
1

stalk lemongrass or 2 slices lemon rind
2

potatoes, scrubbed and chopped into wedges
1

red capsicum, de-seeded and sliced
1 -2

additional kaffir lime leaf, left whole
1

cup cherry tomatoes
¹⁄₂

cup fresh coriander or 1/2 cup fresh basil, torn, to finish the dish

DIRECTIONS

Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.
Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.
Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.
Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.