Do you have a recipe for a yummy yellow chicken thai curry?

Or any other great thai recipes that you would recomend?Do you have a recipe for a yummy yellow chicken thai curry?
http://www.bbcgoodfood.com/recipes/3715/鈥?/a>

I LOVE THIS RECIPE! 鈾モ櫏鈾モ櫏 im not sure if its tia or what ever, and its orange not yellow, but OMG its awsome. i made it loadsDo you have a recipe for a yummy yellow chicken thai curry?
Thai Chicken Curry with Coconut milk,

Serves 4

* 2 teaspoons curry powder

* 1 teaspoon curry paste

* 1 (13.5 ounce) can coconut milk

* 2 tablespoons fish sauce

* 1 tablespoon packed brown sugar

* 1 cup chicken stock

* 4 chicken thighs, cut into bite size pieces

* 1/2 cup frozen peas

* 1/2 cup chopped green bell pepper

* 1/2 cup chopped carrot

* 1 tablespoon cornstarch

* 2 tablespoons chicken stock

* 3/4 cup chopped fresh pineapple





DIRECTIONS



1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.

2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.

3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.Do you have a recipe for a yummy yellow chicken thai curry?
im really sorry i had to write it all out but i have it in a recipe book so i cant send a link :-)



Yellow Curry Sauce Ingredients:



1-2 red chilies (or substitute green), depending on desired spiciness, OR 1/2 to 1 tsp. cayenne pepper

2 shallots (or 1 small cooking onion)

1 thumb-size piece galangal (see Glossary) OR ginger, sliced

3 large cloves garlic

1 tsp. ground coriander

1 tsp. ground cumin

1/4 tsp. fresh nutmeg (or substitute cinnamon)

3 Tbsp. fish sauce (available at Asian/Chinese food stores)

1 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, thinly sliced

1 Tbsp. brown sugar

4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)

1 can coconut milk

1 Tbsp. fresh lime juice (or juice from 1/2 lime)

1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar



Other ingredients:



陆 chicken chopped into pieces

1 stalk lemon grass (for more information, see below)

2 potatoes, chopped into wedges or small chunks

1 green and/or red bell pepper, de-seeded and sliced

1-2 additional kaffir lime leaves, left whole

approx. 1 cup cherry tomatoes

1/2 loose cup fresh coriander OR fresh basil to finish the dish

For more information on cooking with fresh lemongrass, see: How to Prepare %26amp; Cook with Lemongrass.



First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle %26amp; mortar.

Process ingredients well to make the yellow curry sauce. OR stir together well by hand in a large mixing bowl.

Place chicken pieces in a casserole dish. Add the curry sauce you just made. Also add the kaffir lime leaves (left whole), and the lemon grass pieces. Stir together well, then cover and bake at 375 degrees for 45 minutes.

Remove dish from oven and add the potatoes, bell pepper, and cherry tomatoes. Stir well, then return to the oven and bake for an additional 20 minutes (or until chicken and potatoes are well cooked). Note: if you prefer your tomatoes to taste fresh rather than cooked: add them right before serving. The heat from the sauce will warm and soften them just enough to taste great.

Remove curry from the oven. Stir, then do a taste-test, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it's too spicy (hot), add a little more coconut milk (or substitute plain yogurt). If too sour, add a little more brown sugar.

When you're happy with the taste, add the cherry tomatoes (if you haven't already), then sprinkle with fresh coriander or basil. Serve hot with Thai jasmine-scented rice, and ENJOY!!

hope i helped! :-) happy cooking.

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