Chicken Pumpkin Curry With Homemade Thai Yellow Curry Paste Recipe

  • 1 chicken breast half, diced into bite size pieces
  • 1/2 onion, sliced
  • 1/2 butternut squash, diced
  • 1 tablespoon oil
  • 1 can (14 oz) coconut milk
  • fish sauce to taste
For the yellow curry paste
  • 4 lemongrass stalks (white and pale green parts only), sliced
  • 3 shallots peeled
  • 2 whole garlic heads, cut in half
  • 5-15 dried red chilies
  • 3" piece galangal or ginger, peeled
  • 1/4 cup cilantro stems and leaves (include the roots if there is)
  • 1 tablespoons curry powder
  • 2 tablespoons tumeric powder
  • 1/2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 1-1/2 tablespoons shrimp paste or 1 tablespoon fish sauce
  • 1 teaspoon kosher salt
  • 2 tablespoon chili soaking water

Chicken Pumpkin Curry With Homemade Thai Yellow Curry Paste Recipe

  1. To make the yellow curry paste; Preheat the oven to 400˚F.
  2. Soak the chili in warm water for 15 minutes. Take the chilies out and reserve 2-3 tablespoon of the soaking water.
  3. Prepare 3 pieces of foil to wrap shallots, garlic and ginger separately. Wrap them and seal the edges, and place them on a baking sheet. Roast them for 30 minutes. You will need to remove the ginger in 10 minutes after you put in.
  4. Squeeze out the roasted garlic from its skin, throw in a food processor along with shallots, ginger, chilies and the rest of the ingredients. Process until they become smooth paste. Set aside.
  5. To make the curry; Heat 1 tablespoon oil in a pot over medium heat. Saute the onion until soft. Add the chicken, pumpkin, and 1/3 of the yellow curry paste and toss to coat well. Add the coconut milk and stir well to incorporate. Cover the lid and let it simmer for 15 minutes.
  6. Season the curry with fish sauce according to your taste. Sprinkle with cilantro and serve hot with rice.

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