01 June 2009

Thai Yellow Curry with Chicken

There is something intimidating to me about making curry paste. I'm not really sure what it is, but I never make my own curries. (I suppose I have made butter chicken from scratch in the past, as well as aloo gobi, but otherwise.) That cookbook I kept talking about in the last few entries, Jamie's Food Revolution has several not-entirely intimidating recipes for curry pastes, but... I don't know.

Anyway, I keep trying out different packets and jars of curry pastes and sauces, hoping to find something good, and this one was very good. I've gone and thrown away the package without paying very much attention to what company created it - maybe Asian Home Gourmet or Thai Kitchen or... I don't know. In any case, the suggested recipe called for sliced chicken, diced potatoes, and sliced carrots, so what's what I did.

I didn't pay a huge amount of attention to how much I was tossing in with my curry sauce, but I probably doubled up on the potatoes and carrots, so by the time everything was cooked, there wasn't an awful lot of sauce to go around. Nevertheless: delicious.

It was spicy enough to make my nose run, but didn't really feel hot on my tongue. Thoroughly enjoyable and probably something I'll make again, though next time I'll watch my proportions of vegetables.

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