Thai Yellow Chicken Curry With Potatoes and Tomatoes

Ingredients

curry paste

• 2 red chilies, depending on desired spice level (or substitute green)
• 1 small cooking onion
• 1 piece galangal or ginger, about 4cm long, sliced
• 3 large garlic cloves
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon fresh nutmeg
• 3 tablespoons fish sauce
• 1 teaspoon dried turmeric, about 4cm long, sliced or 4 cm fresh turmeric, about 4cm long, sliced
• 1 tablespoon brown sugar
• 4 kaffir lime leaves, snipped into small pieces with scissors (discard central stem)

• 1 (400 ml) can coconut milk
• 1 tablespoon fresh lime juice (or juice from 1/2 lime)
• 1 tablespoon ketchup

Other ingredients

• 1 kg chicken piece
• 1 stalk lemongrass or 2 slices lemon rind
• 2 potatoes, scrubbed and chopped into wedges
• 1 red capsicum, de-seeded and sliced
• 1-2 additional kaffir lime leaves, left whole
• 1 cup cherry tomatoes
• 1/2 cup fresh coriander or fresh basil, torn, to finish the dish

Directions

1. 1

   Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.

2. 2

   Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.

3. 3

   Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.

4. 4

   Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.