Yellow Thai Curry

Tender chicken and pineapple drowning in creamy, spicy coconut curry. This Thai curry is delicious and loaded with tons of flavour. The yellow colour of the curry comes from the turmeric that is extensively used in this recipe. The crunch of the red bell peppers and hints of Thai basil make this curry complete. It's easy to cook and hardly takes any time to cook. The perfect comfort dinner on a busy night or a weekend with family!

Serves: 2

Ingredients

Marination

450g bite-sized Chicken thighs

2 tbsp Lime juice

2 tsp Turmeric powder

Pinch of Salt

½ tsp Chilli powder

Yellow Curry powder

2 tsp Turmeric

1 ½ tsp Coriander powder

1 tsp Chilli powder

½ tsp Cinnamon powder

Salt to Taste

Curry

1 tbsp Oil

2 tsp Cumin seeds

2 tsp Coriander seeds

1 whole Green Cardomom

1 pureed Onion

2 chopped Garlic cloves

400ml Coconut Milk

⅓ cup Pineapple pieces

½ chopped Red Bellpepper

Dried chopped Thai Basil

Method

Step 1- Marination

Add lime juice, turmeric powder, salt, chilli powder and bite-sized chicken pieces to a bowl. Coat the chicken pieces thoroughly with the marinade and seal the bowl. Then place the bowl in the refrigerator for 2 hours or overnight.

Step 2- Yellow Curry Powder

Mix turmeric powder, chilli powder, salt, cinnamon and chilli powder in a small bowl and keep aside.

Step 3- Curry

Place a pot on medium-high heat and add oil. Once hot, add in the coriander seeds, Cumin seeds and cardamom. Cook for 30 seconds or till aromatic. Then add in chopped garlic and cook till golden brown.

Step 4

Add the onion puree and cook until the paste is slightly brown and completely dehydrated. Stir occasionally to avoid burning the masala. Then reduce the heat to low, add the yellow curry powder, and thoroughly mix it in the dried masala paste.

Step 5

Add in coconut milk and mix in all the ingredients till smooth. Increase the heat to medium and bring the coconut milk to a boil. Then add in the marinated chicken thighs and mix well. Cover the pot and cook for 10-15 minutes or till the chicken is thoroughly cooked.

Step 6

Once the chicken is cooked, add pineapple chunks and chopped red bell pepper. Cook the curry for another 3-4 minutes and then take the heat. Serve hot with rice or roti.

Tips

1. Marinating the chicken helps enhance flavour and texture. Don’t skip this step.

2. You can use store-bought yellow curry powder.

3. Keep a close while cooking the whole spices. They tend to burn quickly.

4. The internal temperature of cooked chicken is 75℃.