Yellow Coconut Curry
November 30, 2015 | Serves 4
- 1/2 White Onion
- 300g of Chicken Breast or 1 Aubergine
- 300g of Sweet Potato
- 1 x 400ml Can of Coconut Milk
- 200ml of Chicken Stock
For the Yellow Curry Paste:
- 1 Large Shallot
- 4 Cloves of Garlic, Minced
- Thumb Sized Piece of Fresh Ginger (approx 15g)
- 1/2 Red Chili
- 2 Teaspoons of Turmeric
- 1/2 Teaspoon of Cumin
- 1/2 Teaspoon of Ground Coriander
- 5g of Fresh Coriander
- 3 Tablespoons of Melted Coconut Oil
This curry makes me so happy! The colour, for one, you can’t argue with and the taste is just perfect – mild heat, gorgeously creamy and bursting with flavour and anti-inflammatory spices. The curry paste is like a Thai paste, using loads of fresh ginger, garlic, chili and coriander and it packs a serious punch. The creamy coconut milk softens it and makes it silky smooth. I serve mine over fluffy quinoa for a hearty and comforting dinner. Be careful with the turmeric, it stains like nothing else!
Boil a medium pot of water. Peel the sweet potatoes and chop them into chunks, then pop them in the water and let them boil until tender, about 7 minutes, while you make the paste.
Peel the ginger and garlic and mince them using a fine grater. Roughly chop the chili and shallot. Add them, along with all of the other paste ingredients to your blender and blend on high until smooth, scraping down the sides of the blender as needed.
Dice the onion and chop the chicken into chunks.
Place a large pot on medium heat. Open the can of coconut milk and scoop all of the thick coconut cream from the top, then add it to the pot (leave the liquid in the can to be added later). Heat the cream and then add in the curry paste and stir until you have a creamy yellow sauce.
Add in the chicken (or aubergine) and onions, tossing them well so that they’re evenly coated. Leave the heat on medium and cook for a few minutes, stirring regularly, until the chicken is cooked through and the onions have started to soften.
Add in the boiled sweet potatoes and toss them to coat them in the sauce. Pour in the rest of the can of coconut milk and stock and stir. Let it cook until the curry is hot, then serve. If you’re using aubergine instead of chicken, simmer until the aubergine is nice and tender. Serve with a sprinkling of fresh coriander.