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I just got the OK from Blue Elephant Cooking School to share some recipes with you. This first recipe was a bit of a surprise for me and also my favorite. Before moving to Thailand I had tried numerous incarnations of Penang, Red Curry, and Green Curry in Thai restaurants around the US. Those living in the US must think Thais eat nothing but curries and Pad Thai (they don’t! I saw one Thai person order Pad Thai in 4 years in Bangkok when not ordering it for a foreigner friend). I had never heard of Yellow Curry though….and it’s too bad because it just might be my favorite.

Kruang Kaeng Kari (Yellow Curry Paste)
Ingredients for the Curry Paste (we’re working from scratch here folks).
1 TBS Lemongrass (sliced)
1/2 TBS Galangal (diced into small pieces)
4 Pieces Dried Chilis
4 Cloves of Garlic
3 Shallots
1/2 TSP Ground Roasted Coriander Seeds
1/4 TSP Ground Roasted Cumin Seeds
1 TSP Yellow Curry Powder
1/2 TSP Turmeric Powder
1/2 TBS Fresh Ginger (Diced)
1 TSP Salt
1/4 TSP Shrimp Paste
1 Root of Coriander

Pound all of this in a mortar until it turns into a smooth paste. You want to cut up the tougher elements to speed up the process… trust me, if you throw in Galangal and others whole, you’ll be pounding a lot longer.

Yellow Curry or Kaeng Ka-Ree Kai (Kai stands for Chicken in this name and Kaeng is curry.
150 G Chicken Breast (cut into large cubes)
2 TBS Vegetable Oil
1 TBS Ka-ree Curry Paste (Yellow Curry Paste from above)
300 ML Coconut Milk
50 G Potato (peeled and cut into large pieces)
20 G White Onion (thick slice)
2 Cherry Tomatoes optional
1 TSP Palm Sugar (Can substitute brown sugar)
1 TBS Fish Sauce

1 1/2 TBS Cream of Coconut Milk
1 TSP Deep-fried Shallots
Fresh Coriander Leaves for Sprinkling on top

Heat the oil in a saucepan until hot. Add the Ka-Ree Curry Paste, stir-fry until an aroma develops. Add the coconut milk in in stages (look for the oil to separate a bit) until all in then add the chicken, potato and white onion and bring it to a boil again for 2 minutes.

Add the fish sauce and palm sugar. Simmer for 5 minutes.

Transfer to a serving dish; float the cream of coconut milk on top of the curry and sprinkle with deep fried shallot and coriander laves.

Recipe courtesy of Blue Elephant Cooking School in Bangkok. Read about my experiences of a morning program class here.


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