The main course for my second World Spices Cooking Class was Thai Yellow Chicken Curry with Cashews and Pineapple, served on Jasmine Rice.
This recipe was super complex — in fact Chef Eric must have spent ages measuring out all of the many spices in order for us to finish the class in the allotted three hours. I counted 22 herbs, spices, speciality ingredients plus a bouquet garni going into the curry sauce along with the coconut milk!
Although it was delicious I would never attempt such a feat on my own, and therefore refer you to my ‘Thai Masaman yellow coconut curry recipe with pork and lychee‘ recipe which starts with a can of yellow curry paste. It is really delicious, plus with my limited kitchen storage space I can’t afford to fill it up with masses of ingredients that I never get around to using!
Here are a few shots of the process if you do decide you want to make a Thai curry from scratch.
- To make the yellow curry paste, start by grating the tender lemongrass bulbs.
- Now blend together with nine other ingredients, some of them dry-roasted, and you will have the basic ‘yellow curry paste’.
- Take three tablespoons of the basic ‘yellow curry paste’ and add 12 more ingredients, chopped, smashed, toasted and/or otherwise processed, and then you will have the basic ‘yellow curry sauce’.
- Toss it all into the pot along with coconut milk and a bouquet garni.
- Once it is simmering, prepare the remainder of the ingredients, in this case chicken, pineapple, peas, bamboo shoots, carrots and cilantro, and add them to the pot.
- Make jasmine rice according to the package instructions.
- Serve the curry over the jasmine rice, and garnish with pineapple and/or chopped cilantro and/or cashews. Serve with Indian rotis.
Chef Eric posts many of his recipes on his website: http://www.911cheferic.com/