Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Thai Yellow Chicken Curry With Potatoes With Fresh Curry Paste

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • HawkerXP
    replied
    That close up started my nose running! Looks great!

    Leave a comment:


  • IFindZeroBadCooks
    replied
    More pics from today's cook.
    Attached Files

    Leave a comment:


  • IFindZeroBadCooks
    replied
    Of course, it is usually served in a bowl with the rice separate. I always mixed it immediately! 😱🤣

    Leave a comment:


  • Troutman
    replied
    Not interested in the food but what a great and thorough write-up Zero. Thanks for the contribution !!!

    Leave a comment:


  • 58limited
    replied
    Definitely on the to-do list. Thanks!

    Leave a comment:


  • Thai Yellow Chicken Curry With Potatoes With Fresh Curry Paste

    Dewesq55 , here you go.

    Thai yellow curry with potatoes is my to-do dish for any Thai restaurant. If they do it well, I go back, and if not, I never darken their doors again. Since we were growing our own Thai peppers this year, I really wanted to try and make a good Thai dish, and I think I managed to succeed.

    I've had the grocery store Thai sauces, and they are quite good. We used to simply use the grocery store sauces for a while, and they definitely hit the spot. However, this recipe takes it up a notch and delivers some amazing Thai curry with relatively little work.

    Typically, I research recipes by comparing ingredients and picking the one with the most flavors and best ingredients among multiple websites. Usually end up with 20 windows to start and begin narrowing it down. As a result, I don't end up with a standard source like we do for BBQ (Reed, AR, Serious Eats etc.)

    Not a whole lot to add on the recipes, except to make the paste first obviously. I modified the paste recipe from the link to reflect my easier approach (skipped the roasting of garlic in tin foil for ages) and the fact that I was using fresh peppers. I also left out cilantro and coriander, as they taste like soap to my wife, but would definitely keep them in if I was making just for myself. I also felt the chili scale below was accurate, as we got a good level of heat out of 10 peppers. We left out fish sauce too, as it is like $10 a bottle, and we didn't want to add more salty flavors. Coconut cream or milk has a number of readily available substitute that work as long as you work on add creaminess.

    Curry:

    https://pinchofyum.com/thai-yellow-c...-with-potatoes

    Paste:

    https://pinchofyum.com/easy-homemade-yellow-curry-paste

    Yellow Thai Curry Paste


    INGREDIENTS
    • 1 tablespoon of oil
    • 4 large shallots
    • 4 large heads of garlic (not individual cloves – FULL HEADS of garlic)
    • 6-inch piece of fresh ginger
    • 5–20 whole dried Thai chili peppers**
    • 1 1/2 tablespoons salt
    • 3 tablespoons turmeric
    • 3 tablespoons mild curry powder
    • 2 teaspoons roasted ground coriander
    • 3 tablespoons lemongrass paste (found this at my local Fresh Market, but it would be hard to find in a regular grocery store)
    • 1/4 cup packed cilantro leaves and stems

    INSTRUCTIONS
    1. Slice ginger and shallots and place in pan at medium heat with a tablespoon of oil. Add crushed garlic. Add fresh peppers and roast until fragrant (5-15 minutes).
    2. Make the paste: Put all ingredients in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency.
    **The number of peppers will either make your curry paste mild or hot.

    5 chilis = very mild
    10 chilis = medium
    15 chilis = medium hot
    20 chilis = HOT


    Thai Yellow Chicken Curry With Potatoes With Fresh Curry Paste

    Serves: 6

    Time: 2 hours (for me)


    INGREDIENTS
    • 1 tablespoon oil
    • half a yellow onion, sliced thinly
    • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
    • 1/3 cup yellow curry paste (could go up to a 1/2 cup to boost flavor, which is what I did)
    • 10 baby golden yukon potatoes, cut into bite-sized pieces
    • 1 14-ounce can coconut cream (it’s like coconut milk, but even more luscious)
    • 1/2 – 1 cup water
    • 2 teaspoons fish sauce (optional)
    • cilantro and rice for serving

    INSTRUCTIONS
    1. Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
    2. Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
    3. Stir in the fish sauce.
    Attached Files
    Last edited by IFindZeroBadCooks; October 1, 2021, 11:53 AM.

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special