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The ingredients needed to prepare Yellow Curry (from paste):
- You need 4 tbsp yellow curry paste (Mae Ploy) (or 2 tbsp of Thai Kitchen)
- Provide 2 cans [13oz/can] coconut cream
- You need 1 lb chicken thigh cubed
- Prepare 1 large yellow/orange bell pepper sliced
- Get 3 medium (6 small) yukon gold potatoes
- Take 2 large carrots
- Prepare 1 large shallot or 1 medium yellow onion roughly chopped
- Get 6-8 garlic cloves diced
- Get 1 tbsp dry basil or 1 cup fresh basil
- Get 3 kaffir lime leaves (the size of a bay leaf) and/or 1 lime
- Take 1 tbsp sesame oil (or chili sesame oil for slightly spicer dish)
- You need 1.5 tbsp fish sauce
- Get 1 tbsp brown sugar
Steps to make Yellow Curry (from paste):
- Cover the bottom of a large pot with oil. Medium-low heat.
- Add shallot/onion. Cook until slightly caramelized and translucent. Should take just a few minutes (~3).
- Add garlic. Cook another minute.
- Mix in paste. Cook until paste is soft (easily breaking apart) and oils are escaping. Should just take about a minute.
- Slowly add coconut cream. Then add salt, sugar, kaffir lime leaves (but hold off on the lime juice if using limes), fish sauce, and sesame (chili) oil. Mix. Let simmer for 5 minutes.
- Taste the curry mixture and add ingredients to taste. Once curry is to taste, add potatoes and carrots. Let simmer for 10 minutes. Check that you can easily cut through a carrot with a spoon. Simmer another 5 minutes if not.
- Add chicken. Let simmer for another 10 minutes.
- Add bell pepper slices. Let simmer for 1 minute.
- Cut the heat. Add fresh/dry basil (and lime juice to taste).
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