Thai Yellow Curry

I had a craving for yellow curry last week, so Matt and I headed to the Dekalb International Farmer's Market on Sunday morning to pick up the ingredients, plus a few other things. As a side note, I absolutely love that place... much of the organic produce is cheaper than Publix regular produce, huge selection, tons of fish and meat, and all much cheaper than your normal supermarket. We picked up 30 oysters for under $5 and enjoyed them for lunch that day. YUM. Anyway, the curry came out good, although I'll do more tweaking next time. If you're a curry lover like us, here's the recipe (it's EASY).

Yellow Curry Sauce
3-4 Thai chilies (or other red chili pepper... Thai chilies are small, so if you use something else, check the heat and adjust appropriately)
2 shallots
1 2-inch piece of ginger (or galangal if you can find it and want to splurge)
3 large cloves of garlic
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp freshly ground nutmeg
1 tsp dried turmeric
3 tbsp fish sauce
1 tbsp brown sugar
1 can coconut milk
juice from 1 lime
1 tbsp ketchup

Other Ingredients
1/2 chicken, cut up in small pieces
2 potatoes, cut into 1 inch pieces
1 stalk lemongrass, outer stalk removed, chopped
green or red pepper, seeded/cored and cut into bite-size pieces
1 small container cherry tomatoes
1/2 onion cut into 1 inch pieces
jasmine rice
Thai basil for garnish

Preheat your oven to 375 degrees. Place all of the curry ingredients into a food processor and pulse until mixed well. Add the chicken to a casserole dish and cover with curry. Cover and cook for approximately 40 minutes. Add the veggies and cook for another 20-25 minutes or until the potatoes are done. Garnish with Thai basil and serve over jasmine rice.

Next time, I'll tweak the sauce a bit and definitely add salt prior to cooking. I might also add a bit more of each spice, being careful to taste along the way. The joy of this is once it's done, you can taste the sauce and add whatever you feel it's missing... if it's too spicy, add more brown sugar or coconut milk... too sweet, add more cumin and coriander. I could also use more veggies - more tomatoes and maybe add carrots, too.

Let me know if you try it out and what you think. It was an easy meal with minimal prep work.