Recipes

Missing that delicious yellow curry taste of Asia?

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Southeast Asian chefs and home cooks have mastered the art of balancing the sweet and sour elements of the ingredients to give the freshest seafood the justice it deserves. Pungent fish sauces blended with palm sugar, lime or fresh coriander are easily blended to transform a simple chicken thigh into heaven.

Our cold winters should not turn our thoughts away from the freshness of a Malaysian curry with sticky rice, but make us crave the aromas and flavours of coconut cream and roasted peanuts. Knowing how to cook these ingredients is simple and like with simple pasta dishes, a couple of trial and error nights with mates in the kitchen will have any doubts ironed out and mates wanting more (and more!).

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Yellow Chicken Curry with Coconut Rice Recipe

Recipe rating: 2.3 from 3 votes
Recipe by Chris Arkadieff Course: DinnerCuisine: AsianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Total time

1

hour

15

minutes

Ingredients

  • What you need for the curry:

  • 4 chicken thighs without skin

  • 1 white onion

  • ¼ pumpkin medium diced

  • 1 large red potato peeled and diced

  • 1 knob of galangal

  • 2 tbls of yellow curry paste

  • 1 small can of coconut milk

  • 1 small can of coconut cream

  • ½ a bunch of freshly chopped coriander leaves

  • Coconut Rice:

  • 2 cups Thai jasmine-scented white rice

  • 2 cups good-quality coconut milk

  • 1 3/4 cups water

  • 2 heaping tbsp dry shredded unsweetened coconut

  • 1/2 tsp salt

  • 1/2 tsp coconut oil, OR vegetable oil

Directions

  • Heat oil in a pot over medium to low heat.
  • Sautée yellow curry paste and galangal with oil until fragrant.
  • Add coconut cream and continue simmer for about 4-5 minutes or until you can see the yellow oily part starting to separate.
  • Add coconut milk and chicken and continue simmering about 15 minutes. Then add potato and pumpkin diced. Continue cooking chicken and ingredients for 15 minutes, then add onions until all is cooked through.
  • Seasoning with palm sugar, fish sauce and a handful of freshly chopped coriander leaves.
  • Coconut Rice:
  • Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
  • Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
  • Once the liquid has been absorbed turn off the heat.
  • Slowly remove the lid and using a fork carefully stir the rice until it becomes fluffy and serve.
  • Place a generous helping of rice in a large bowl and top with your yellow curry garnished with freshly chopped coriander.
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
10 September 2020 3:46 PM