What to use yellow curry paste in?

Yellow Curry Chicken

3 tbsp yellow curry paste
1 lb chicken, cut into 2 inch pieces (cut through the bones with a sharp cleaver if using chicken with bones)
2-3 small red potatoes, scrubbed and cut into 2 inch pieces
1/2 tsp sea salt
1/2 can (16oz) coconut milk, shake before opening to mix seperated milk
2 tbsp fried shallots (available ready-made in a plastic jar), optional
1 tsp fish sauce, to taste

In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.

At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots (available ready made in a plastic container), if desired. Serve with Thai jasmine rice.

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Shrimp in Yellow Curry

1/2 lb medium shrimp, deveined and cleaned
1 tablespoon oil
1 onion
1 tablespoon minced ginger
2 garlic cloves, pressed
2 tablespoons yellow curry paste
2 cups light coconut milk (or 1 14oz can)
2-3 potatoes, diced
2 carrots, sliced
1 bell pepper, sliced
2 chili peppers, chopped
1 teaspoon curry powder
1 tablespoon fish sauce
1 tablespoon sugar
1 spring onion

Heat oil in a large saucepan.

Brown onion and then and ginger and garlic.

Add curry paste, and mix well. It might be a bit globular, but don’t worry – it will mix in nicely once you add the liquid next.

Add coconut milk and mix well. You can add about 1/3cup water if it is too thick.

Add carrot and potatoes and bring to a boil. Leave the pot uncovered so that the water previously added will evaporate and you will get a nice thick gravy.

When the carrots and potato are just about cooked, add shrimp, bell pepper, fish sauce, sugar, chili peppers and curry powder.

Simmer for 5 minutes until shrimp turn pink. Do not overcook at this stage as shrimp will turn rubbery.

Top with chopped spring onions just before serving.

(Note: Taste the curry and adjust seasonings as necessary at this time. Depending on the brand of curry powder you use, you may need to adjust the amount of sugar. I have found some bitter notes in certain brands, and increasing the sugar adjusts that. You can also add some red pepper flakes if you need more heat, or even at more of the yellow curry paste at the last step).

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Thai Yellow Curry Beef

2 medium yellow onions
3 tsp. lime juice
3 cans coconut milk
1 small bunch basil
2 large red bell peppers
3 tsp. light brown sugar
2 lbs. beef chuck roast
3 tbsp. fish sauce
3 tbsp. Thai yellow curry paste

Scrape the thick part of the coconut milk off the top and from the lid of the can and into a wok. Heat the milk with the curry paste over medium heat for about 3 minutes.

Add the beef and the remaining coconut milk. Simmer, covered, until the beef is tender.

Add the onion, pepper and bamboo shoots and cook, stirring occasionally, until the onion is soft. Add the fish sauce, sugar and lime juice and stir well.

Cook for another 30 seconds and add the basil. Serve immediately over steamed sticky rice.