Thai Yellow Curry

4 standard portions

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Ingredients

• 0.5 tsp Coriander seeds
• 0.5 tsp Cumin seeds
• 3 Red chillies (small)
• 1 Shallots (large)
• 1 Garlic clove
• 1 tbsp Galangal
• 3 Makrut lime leaves
• 1 stalk Lemongrass
• 1 tsp Fresh coriander (cilantro)
• 1 tbsp Curry powder
• 1 tsp Ground turmeric
• 0.5 tsp Fine sea salt
• 1 tbsp Olive oil
• 0.5 Onion (diced)
• 200 g Chicken breast (cut in to very small chunks)
• 8 Charlotte potatoes (quartered)
• 12 Baby corn (halved)
• 2 handful Green beans (halved)
• 16 Button mushrooms (halved)
• 3 tablespoons Light coconut milk
• 280 ml Light coconut milk
• 250 ml Water
• 1 Vegetable stock cube
• 2 tablespoons Fish sauce

Method

1. Make the paste by adding 0.5 tsp Coriander seeds and 0.5 tsp Cumin seeds to a wok over a low heat and dry fry for 60 seconds. Add to a pestle and mortar.
2. To the pestle and mortar, add 3 Red chillies, 1 Shallots, 1 Garlic clove, 1 tbsp Galangal, 3 Makrut lime leaves, 1 stalk Lemongrass, 1 tsp Fresh coriander (cilantro), 1 tbsp Curry powder, 1 tsp Ground turmeric and 0.5 tsp Sea salt. Make sure it is all chopped up very, very, VERY small. Pound for around 10 minutes until it is a paste.
3. Put 8 Charlotte potatoes into a pan of boiling water and simmer for 6 minutes.
4. Add 1 tbsp Olive oil to a large wok over a low heat and add 0.5 Onion and cook for 60 seconds.
5. Put the curry paste into the pan and add 3 tbsp Light coconut milk and stir.
6. Put 200 g Chicken breast into the pan and cook for 5 minutes, until the chicken is cooked through.
7. Add 12 Baby corn, 2 handful Green beans and 16 Button mushrooms and cook for 5 minutes.
8. Put 280 ml Light coconut milk, 250 ml Water, 1 Vegetable stock cube and 2 tbsp Fish sauce into the pan and simmer for 10 minutes.