Recipe of Any-night-of-the-week Yellow Curry (from paste)

Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Quick Yellow Curry (from paste). It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Yellow Curry (from paste), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yellow Curry (from paste) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Yellow Curry (from paste) is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Yellow Curry (from paste) using 13 ingredients and 9 steps. Here is how you can achieve it.

I love curry! Simple as that. The names in parentheses are the brands I like to use.

Ingredients and spices that need to be Make ready to make Yellow Curry (from paste):

1. 4 tbsp yellow curry paste (Mae Ploy) (or 2 tbsp of Thai Kitchen)
2. 2 cans [13oz/can] coconut cream
3. 1 lb chicken thigh cubed
4. 1 large yellow/orange bell pepper sliced
5. 3 medium (6 small) yukon gold potatoes
6. 2 large carrots
7. 1 large shallot or 1 medium yellow onion roughly chopped
8. 6-8 garlic cloves diced
9. 1 tbsp dry basil or 1 cup fresh basil
10. 3 kaffir lime leaves (the size of a bay leaf) and/or 1 lime
11. 1 tbsp sesame oil (or chili sesame oil for slightly spicer dish)
12. 1.5 tbsp fish sauce
13. 1 tbsp brown sugar

Instructions to make to make Yellow Curry (from paste)

1. Cover the bottom of a large pot with oil. Medium-low heat.
2. Add shallot/onion. Cook until slightly caramelized and translucent. Should take just a few minutes (~3).
3. Add garlic. Cook another minute.
4. Mix in paste. Cook until paste is soft (easily breaking apart) and oils are escaping. Should just take about a minute.
5. Slowly add coconut cream. Then add salt, sugar, kaffir lime leaves (but hold off on the lime juice if using limes), fish sauce, and sesame (chili) oil. Mix. Let simmer for 5 minutes.
6. Taste the curry mixture and add ingredients to taste. Once curry is to taste, add potatoes and carrots. Let simmer for 10 minutes. Check that you can easily cut through a carrot with a spoon. Simmer another 5 minutes if not.
7. Add chicken. Let simmer for another 10 minutes.
8. Add bell pepper slices. Let simmer for 1 minute.
9. Cut the heat. Add fresh/dry basil (and lime juice to taste).

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So that is going to wrap this up with this special food Recipe of Homemade Yellow Curry (from paste). Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!