thai inspired yellow curry with chicken and vegetables (how to make a yellow curry paste)

October 25, 2012 cooking minette

whenever i think about thai curries, my mouth inevitably waters and i can't wait to have some as soon as possible (yet another {food} weakness of mine)-by now you've probably concluded that i really do enjoy my food! i like curries because they combine several different herbs & spices to deliver a perfectly balanced and well harmonized dish that makes you feel all warm and fuzzy inside. thai curries in particular have a special place in my heart ( or stomach). when you look at recipes for thai curry pastes they are often loaded with ingredients that are good for you like ginger, turmeric, coriander, coconut milk, and chili peppers. this is the first time i've made a yellow curry paste, so i looked at several recipes and tasted a few of my favorite restaurant curries ( had to do research) before coming up with this (incredibly yummy) version. once you make the paste, you can add chicken, fish, tofu or vegetables (or any combination of) and simmer them in the sauce. easy as that! this is an unbelievably fragrant and delicious curry-and yes, it is quite spicy (adjust the chili peppers to your taste). we brought our curry to our friends house for dinner a few nights ago and enjoyed it along with their delicious grilled salmon and herbed rice.
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].

ingredients for yellow curry paste:

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)

blend all of the ingredients above in a food processor with a steel blade until smooth and creamy-add more coconut milk as needed. this paste can be stored in an airtight jar in the refrigerator for up to 2 weeks.

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.

2. here i added cubed organic chicken breasts (4 breasts) and about 8-10 peeled, cubed yellow baby potatoes.

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.