Yellow Coconut Curry
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients
1/2 White Onion
300g/ 10 oz of Chicken Breast
300g/ 10 oz of Sweet Potato1 x
400ml/ 14 oz Can of Coconut Milk
200ml/7 oz of Chicken Stock
For the Yellow Curry Paste:
1 Large Shallot4 Cloves of Garlic, Minced
Thumb Sized Piece of Fresh Ginger (approx 15g)
1/2 Red Chile
2 Teaspoons of Turmeric
1/2 Teaspoon of Cumin
1/2 Teaspoon of Ground Coriander
5g of Fresh Coriander
3 Tablespoons of Melted Coconut Oil
Boil a medium pot of water. Peel the sweet potatoes and chop them into chunks, then pop them in the water and let them boil until tender, about 7 minutes, while you make the paste.
Peel the ginger and garlic and mince them using a fine grater. Roughly chop the chili and shallot. Add them, along with all of the other paste ingredients to your blender and blend on high until smooth, scraping down the sides of the blender as needed.
Dice the onion and chop the chicken into chunks.
Place a large pot on medium heat. Open the can of coconut milk and scoop all of the thick coconut cream from the top, then add it to the pot (leave the liquid in the can to be added later). Heat the cream until the oil starts to separate. Then add in the curry paste and stir until you have a creamy yellow sauce.
Add in the chicken and onions, tossing them well so that they’re evenly coated. Leave the heat on medium and cook for a few minutes, stirring regularly, until the chicken is cooked through and the onions have started to soften.
Add in the boiled sweet potatoes and toss them to coat them in the sauce. Pour in the rest of the can of coconut milk and stock and stir. Let it cook until the curry is hot then serve. You can leave it to simmer gently and reduce if you like a thicker curry, but do not let it boil. Serve with a sprinkling of fresh coriander.