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Yellow Curry Chicken


YELLOW CURRY CHICKEN
The Big Bowl Restaurant Recipe

Yellow Curry Paste:
30 dried red chilies
1/4 cup coriander seeds
4 teaspoons cumin seeds
2 teaspoons black peppercorns
1 tablespoon powdered turmeric
3 tablespoons chopped fresh galangal
2 bunched cilantro (roots and one inch of stems only)
15 garlic cloves
2/3 cup chopped shallots
3 stalks lemongrass (bottom 2 inches only)
3/4 cup peanut oil
1 tablespoon kosher salt
3 tablespoons mam nem ground fish sauce
2 tablespoons fresh lemon juice

Over medium heat in a small skillet, toast the dried chilies, coriander seeds, cumin seeds, and peppercorns until fragrant. Grind to a medium powder in a spice grinder or blender. Add the turmeric to the spice mix.

Put the galangal, coriander, garlic, shallots, lemongrass, and 1/4 cup of the peanut oil into a food processor and grind to a paste. Add the spice powder, salt, fish sauce and lemon juice and continue to blend. Remove the paste to a bowl and stir in the remaining 1/2 cup of oil. Transfer to a jar and refrigerate. It will keep a week or so. Makes 2 cups.

Yellow Curry Chicken:
1/3 cup canned unsweetened coconut milk
8 ounces chicken breast, sliced
2 teaspoons cornstarch
1 teaspoon sesame oil
2 teaspoons fish sauce
1 teaspoon sesame oil
2 teaspoons fish sauce
1 teaspoon fresh lime juice
1 teaspoon sugar
1 cup peanut oil
2 tablespoons julienned fresh red sweet peppers or red fresnos if you want to go spicier
12 sweet green beans
2 heaping tablespoons fresh yellow curry paste
1/4 cup chicken stock

Put the coconut milk in a sauce pan and reduce over a medium heat to about 1/2 cup. Set aside. Toss the raw chicken with the cornstarch and sesame to marinate, and set aside.

Combine the fish sauce, lime juice and sugar. Set aside.

Warm a small wok or saucepan over high heat and add 1 cup of oil. When hot but not smoking, add the chicken and cook, stirring, until the chicken turns white (about half cooked). Remove to drain; reserve the oil.

Heat a clean wok over high heat and add 2 teaspoons of the reserved oil. Add the peppers and green beans and stir until well coated with oil. Push the vegetables slightly to one side and add the curry paste to the pan. Cook briefly, stirring, and add the chicken stock. When it boils, add the reduced coconut milk. When hot, stir in the chicken to finish cooking. Add the fish sauce lime juice mixture. Stir in just to heat, and serve with or over jasmine rice. Serves 4.

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