Thai Yellow Chicken Curry With Potatoes And Tomatoes - cooking recipe

Ingredients

curry paste
2 red chilies, depending on desired spice level (or substitute green)
1 small cooking onion
1 piece galangal or 1 piece 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 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 leaf, left whole
1 cup cherry tomatoes
1/2 cup fresh coriander or 1/2 cup fresh basil, torn, to finish the dish

Preparation

Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.
Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.
Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.
Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.