Singapore Grand Prix: Yellow Curry with Chicken and Potatoes
Course Main Course
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Author Homemade Italian Cooking with Cara
For the Curry Spice Paste (easy version)
4large shallotspeeled and halved
4large cloves garlicpeeled
3dried whole red chilliessoaked to soften, deseeded, cut in half (adjust to taste)
2inchpiece of fresh gingerpeeled, cut in half
3tablespoonsyellow curry powder
For the Yellow Curry with Chicken and Potatoes
2large chicken breastskinless, boneless, cut into bite-size pieces
1medium onionchopped into large bite-size pieces
6small white potatoescut in half or quarters
1stalk lemongrassbottom third, trimmed and bruised
1cupgreen beanstrimmed and cut in thirds
Red bell pepper slicescilantro, and lime wedges for garnish
To make the Curry Spice Paste: Place all the spice paste ingredients in the bowl of a food processor and blend until a thick paste, adding a little more water if necessary, Also scrape down the sides to help the paste blend completely. Scoop out the mixture into a mixing bowl.
To Make the Yellow Curry
Coat the chicken with 2 tablespoons of the Curry Paste and soy sauce in a small bowl. Let marinate while making the sauce.
In a large pot, heat the oil over medium heat. Add the remaining Curry Paste and stir-fry for 4-5 minutes or until it fragrant. Keep stirring to keep from burning on the bottom.
Add the chicken pieces and onions and mix in with the paste. Stir-fry about 5 minutes, or until slightly dry.
Add the coconut milk, water, potatoes, lemongrass and curry leaves (if using) and slowly bring to a boil, stirring constantly. Add more water or coconut milk if needed to barely cover the chicken. Simmer gently with the pot uncovered until the chicken is cooked and the potatoes are fork tender, about 30 minutes. Taste for seasoning and adjust salt and spiciness if needed.
Add the green beans the last 5 minutes.
Serve hot with in deep soup bowls and with steamed rice or Roti Prata (flat bread) on the side.
Garnish with fresh red bell pepper slices, cilantro and lime wedges.