Recipe of the week: Thai yellow chicken curry

This recipe is so easy and sooooooo good.

Yellow curry is made with herbs and spices including cumin, coriander, turmeric and lemongrass. It generally contains less chilli than other Thai curries.

Just head to the supermarket and grab some chicken thigh fillets, Ayam Yellow Curry Paste, potatoes, coconut milk and – the vital ingredient – kaffir lime leaves, and you’re good to go.

I got my kaffir lime leaves while walking with a friend a few weeks ago. We were talking about Thai restaurants when a woman yelled out to us from across the road.

I turned and looked at her and thought I must have been mistaken, she couldn’t be yelling to us. But she kept staring at us intently. So I said: “Are you talking to me?”

And she said: “Yes!”

Because I’m paranoid I thought I’d done something wrong, but she said: “I heard you say kaffir lime leaves.”

That is a concerning indication of how loudly I must talk when walking with friends … and a lesson to turn down the volume if I’m trying to keep a secret.

Anyways, the woman wanted to give us some of her kaffir lime leaves. She led us into her backyard, which was a bit weird, but very sweet, and clipped a few handfuls for us to take home. She also told us we were welcome to sneak in and snip more any time.

The kaffir lime leaves take this curry to the next level.

Here’s the embarrassingly easy recipe (virtually just from the back of the jar):

Yellow chicken curry

1 tbsp vegetable oil

1/3 jar AYAM yellow curry paste

500g chicken thigh fillets, cut into chunks

400ml can coconut milk

1 tbsp fish sauce

1 tbsp brown sugar

4 kaffir lime leaves

3-4 potatoes, depending on size, cut into chunks

Rice to serve

METHOD: Steam the potato chunks until tender. Heat oil in a frying pan and saute chicken thighs until they have some colour. Add the curry paste and stir fry for a minute. Add coconut milk, fish sauce, brown sugar, potato chunks and kaffir lime leaves. Simmer 5-10 minutes and serve with rice.

You can also add veggies at the coconut milk stage if you’d like to up the vitamin levels.

PS: Recipe pic is from the fabulous Pinch of Yum, who makes her own curry paste. Legend.

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