Thai Yellow Chicken Curry
Ingredients
- 4 cups coconut milk
-2 ½ cups chicken stock
-1.5 kg chicken thighs
- 6 tablespoons yellow curry paste
- ¼ cup palm sugar, or light brown sugar
- 4 tablespoons fish sauce, plus more to taste
- 1-2 tablespoons tamarind paste, optional
- 10-20 makrut lime leaves
- 1 onion, slived
- 500 grams Thai eggplant
- 1 carrot, sliced
- 1 capsicum, diced
- 1 small punnet cherry tomatoes
- 1 bunch Thai basil leaves
Garnish ingredients (optional)
- toasted peanuts
- crispy shallots
- finely sliced makrut lime leaves
- fresh lime wedges
Method
- Add ½ cup of coconut milk to a large pot and bring to simmer over medium heat. Add yellow curry paste and cook for 3-5 minutes, stirring regulary, until the coconut oil starts to separate from the curry paste.
- Add palm sugar, fish sauce and tamarind paste and stir everything together. Tamarind is optional but i think it gives the curry a really authentic flavour
- Add chicken thigh, eggplant, onion, carrot and makrut lime leaves. Pour in chicken stock and remaining coconut milk and stir
- Bring to a simmer and cook until chicken is completely cooked through, eggplant is tender and vegetables are cooked
- In the last 5 minutes of cooking, add cherry tomatoes and capsicum. Taste and add more fish sauce if needed
- Just before serving, stir through thai basil leaves. Serve with steamed rice and garnishes of your choice
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