Thai Yellow Curry & Curry Paste

Name: Thai Yellow Curry & Curry Paste
Yield: -1
Ingredients: Yellow Curry Paste Ingredients (Nam Prik Kaeng Karee); 12 dried Thai chilis; 2 tsp sea salt (or coarse salt); 2 shallots, peeled; 4 cloves garlic, peeled; 1 thick slice fresh galangal (or dried galangal soaked in water until softened); 1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end); 1 thick slice peeled ginger root; 1 tbsp coriander seeds; 1 tsp cumin seeds; 2 tsp curry powder; 1 tsp shrimp paste (kapee); Yellow Curry with Chicken (Kaeng Kari Gai) Ingredients; 3 tbsp yellow curry paste (either from the recipe above or ready made like Nittaya brand); 1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones); 2-3 small red potatoes, scrubbed and cut into 2 inch pieces; 1/2 tsp sea salt; 1 can (16oz) coconut milk, shake before opening to mix separated milk; 2 tbsp fried shallots (available ready-made in a plastic jar), optional; 1 tsp fish sauce, to taste (Golden Boy brand is recommended)

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Ingredients

YELLOW CURRY PASTE INGREDIENTS (NAM PRIK KAENG KAREE)

12 dried Thai chilis

2 tsp sea salt (or coarse salt)

2 shallots, peeled

4 cloves garlic, peeled

1 thick slice fresh galangal (or dried galangal soaked in water until softened)

1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)

1 thick slice peeled ginger root

1 tbsp coriander seeds

1 tsp cumin seeds

2 tsp curry powder

1 tsp shrimp paste (kapee)

YELLOW CURRY WITH CHICKEN (KAENG KARI GAI) INGREDIENTS

3 tbsp yellow curry paste (either from the recipe above or ready made like Nittaya brand)

1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)

2-3 small red potatoes, scrubbed and cut into 2 inch pieces

1/2 tsp sea salt

1 can (16oz) coconut milk, shake before opening to mix separated milk

2 tbsp fried shallots (available ready-made in a plastic jar), optional

1 tsp fish sauce, to taste (Golden Boy brand is recommended)

Instructions

NOTE: I did not use the shrimp paste or fish sauce.
Dry roast coriander seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. See a more detailed explanation of dry roasting spices.
Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chilis, sea salt, shallots, garlic, galangal, lemon grass and ginger root. Process or pound until smooth but some small pieces can still be seen.
Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processor.
In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.
At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots, if desired. Serve with Thai jasmine rice.