yellow curry with tied lemon grass
When I was way younger I used to make a really good and sumptuous chicken curry. As I grew older and rarely cooked because of some undefined state of busyness, I ultimately forgot how to make one. I tried and tried and failed a lot. A whole lot.
I’ve gotten to love curry again in the past few months because of my excessive manga flipping. You can almost always find curry in every Japanese table in every different manga genre. So adorable!
Then I found Connie’s entry and tried it. I loved the result. Her post didn’t require vegetables BUT since I love adding vegetables in most of my dishes I decided to add some.
The golden yellow colour is such a delight to look at and the smell is so good that I can’t help salivating. Next time I plan to make red curry then green curry. Watch out for my next post!
Chicken Curry with vegetables
Ingredients:
Chicken 1 kilo (more or less)
Lemon grass 4-5 stalks, chopped
Onion thinly sliced (3-4 red onions)
Garlic chopped well (4-5 cloves)
Ginger a thumb ( sliced thinly)
Curry powder 3 tablespoons
Coconut cream 2 cups
Patis (fish sauce) to taste
Green chilli (labuyo) 3-4 pieces
Red chilli 5 red,small kind sliced (for added kick)
Shrimp cube 1 piece
Carrots peeled then cubed
Potatoes peeled then cubed
Bell peppers cubed, seeds removed
How to:
1. Prepare herbs cut as described above.
2. Heat oil in medium heat. Add onion, garlic, ginger and lemon grass. Then add curry powder. Stir for around 30 seconds.
3. Add chicken pieces. Stir to coat the meat with the herbs and spices.
4. Pour 1 cup coconut cream. Add the chilli, red and green. Season with patis and shrimp cube.
5. Simmer for about 20 minutes. Add the vegetables. Continue simmering for 20 more minutes. If the mixture is too dry add in a few at a time from the remaining 1 cup of coconut cream.
6. Adjust the seasoning according to your taste just before serving. Serve steaming hot over rice.
The tied lemon grass stalk is just for added aroma.
