This is an authentic Indonesian Yellow Curry recipe that I learned in Lombok, Indonesia– super spicy and absolutely delicious! I eat homemade curry at least once a week, not only do I find it extremely nourishing and even medicinal with all the fresh spices, but I find homemade curry to also be my comfort food of choice!
Nothing compares to making your own fresh curry paste. Once you start making your own curries from scratch, you’ll never be able to eat the pre-made stuff!!
Yellow Curry Paste:
1 Tbsp fresh Ginger (grated)
1 Tbsp fresh Galangal (grated)
1 Tbsp fresh Tumeric (grated)
8 Bird’s Eye Chillis *
4 cloves of Garlic
3 Candle Nuts (can be substituted with 3 unsalted Macadamia Nuts or 6 unsalted Cashew Nuts)
1/2 tsp Black Peppercorns
1/4 tsp Whole Coriander Seeds
1 1/2 tsp Sea Salt
* This is a very spicy curry, if you don’t want too spicy reduce the chillis to just one or two, or for medium spicy use 4 chills.
2 Cups / 500 mL fresh Coconut Milk*
Yellow Curry Paste (see above)
1 clove Garlic (thinly sliced)
1 Shallot (thinly sliced)
1 Organic Chicken Breast (sliced) *
2 Cups Cauliflower Florets
2 Cups Broccoli Florets
1 Red Bell Pepper/Capsicum (sliced)
4 Long Beans (chopped) or 1 handful of Snow Peas or Snap Peas
* To learn how to make fresh coconut milk, click here!
** Can substitute chicken with fish, seafood, tempeh, tofu or other vegetables like potatoes, mushrooms, eggplant, etc..
1- Grind all Yellow Curry Paste ingredients with a mortar and pestle until smooth.
2- Put a medium sized pot on the stove at high heat and add a few large spoonfuls of coconut milk. After a few minutes it will start bubbling and the coconut oil will begin to split from the coconut milk (that is what we want!). At this points add the Yellow Curry Paste and cook the spices for a few minutes, constantly stirring to ensure nothing burns. If needed, add a bit more coconut milk.
3- Once the Yellow Curry Paste has been cooked for a few minutes add the sliced chicken breast and continue stirring until the chicken is cooked through.
4- Pour in the remainder of coconut milk and allow it come to a boil.
5- Once at a boil, add the chopped long beans and red bell pepper and reduce the heat to medium.
6- Cook for 5-10 minutes until the vegetables have been cooked through.
7- Add the cauliflower and broccoli and continue to cook for another few minutes until they are cooked.
8- Move the pot of curry off the heat and allow to cool (curry is best served warm or even at room temperature, never boiling hot!).
9- Serve over rice and enjoy!!!
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