Name: Yellow Chicken Curry
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Peppers, hot chili, green, raw - 7; Thinly sliced shallot - ¼ cup; Lemon grass, chopped - 1 stalk; Chopped garlic - 2 tablespoons; Vegetable oil - 2 tablespoons; White sugar - 1 tablespoon; Minced fresh ginger root - 1 teaspoon; Coriander seeds - 1 teaspoon; Caraway seeds - 1 teaspoon; Curry powder - 1 teaspoon; Dry mustard - 1 teaspoon; Salt - 1 teaspoon; Ground cinnamon - ½ teaspoon; Skinless, boneless chicken breast halves - ½ pound; Vegetable oil - 2 tablespoons; Yukon Gold potatoes, peeled and cut into 1-inch pieces - 2 medium; Yellow chile peppers, finely chopped - 2; Coconut milk - 1 cup; Fish sauce - 2 tablespoons; Brown sugar - 1 teaspoon

Ingredients for - Yellow Chicken Curry

1. Peppers, hot chili, green, raw 7

2. Thinly sliced shallot ¼ cup

3. Lemon grass, chopped 1 stalk

4. Chopped garlic 2 tablespoons

5. Vegetable oil 2 tablespoons

6. White sugar 1 tablespoon

7. Minced fresh ginger root 1 teaspoon

8. Coriander seeds 1 teaspoon

9. Caraway seeds 1 teaspoon

10. Curry powder 1 teaspoon

11. Dry mustard 1 teaspoon

12. Salt 1 teaspoon

13. Ground cinnamon ½ teaspoon

14. Skinless, boneless chicken breast halves ½ pound

15. Vegetable oil 2 tablespoons

16. Yukon Gold potatoes, peeled and cut into 1-inch pieces 2 medium

17. Yellow chile peppers, finely chopped 2

18. Coconut milk 1 cup

19. Fish sauce 2 tablespoons

20. Brown sugar 1 teaspoon

How to cook deliciously - Yellow Chicken Curry

1 . Stage

Prepare curry paste: combine chile peppers, shallot, lemon grass, garlic, oil, sugar, ginger, coriander seeds, caraway seeds, curry powder, mustard, salt, and cinnamon in the bowl of a food processor. Process until smooth. Refrigerate in a glass jar until needed.

2 . Stage

Prepare chicken: rinse and pat chicken dry. Thinly slice chicken into 2-inch strips.

3 . Stage

Heat oil and 1 teaspoon curry paste in a saucepan over high heat, stirring frequently, until curry bubbles. Reduce heat and add chicken, potatoes, chile peppers, coconut milk, fish sauce, and brown sugar. Stir well and cook until chicken is no longer pink in the centers and juices run clear and potatoes are tender, 15 to 20 minutes.