according to wikipedia what “curries” from all regions of the world have in common is [the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies.In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference].
- 1-2 stalks of lemon grass (minced)
- 3-4 cloves of garlic
- 2 small shallots
- juice of 1/2 fresh lime (2 tbs)
- 2-3 tbs raw cane sugar
- 3 tsp ground (or fresh) turmeric
- 2 tsp minced ginger
- 1 yellow jalapeno pepper (de-seeded for less spicy)
- 1-2 thai chili peppers (or 2 tsp dry red pepper flakes)
- 1 tsp coriander (ground is better)
- 1 tsp ground cumin
- 1/4 tsp cinnamon
- 3 tbs fish sauce (more or less)
- 1/4-1/3 cup light coconut milk
- 2 tbs tomato puree (or 1 tbs tomato paste)
1. add 1 tbs organic unrefined coconut oil to a wok (or heavy pot) with the yellow curry paste and allow it to cook (and become fragrant) on high while stirring for 1-2 minutes.
3. if adding vegetables as i did here, cut them and sautee quickly on high in the wok for 3-4 minutes (ahead of time) and set aside until the chicken and potatoes are cooked. add the vegetables for the last 15-20 minutes and allow them to simmer with the rest of the curry.
*if you are making a vegetarian curry, add the quickly sauteed vegetables (and cubed tofu is a good option) to the paste and simmer until they are cooked to your preference (i prefer my vegetables less cooked).
4. add more coconut milk if necessary (if it’s too dry) and taste for sweet/salty/spicy/sourness and adjust as necessary (if too sweet or salty, add lime juice and/or coconut milk, and for more salt add fish sauce). top with fresh cilantro when serving. yum.