This curry makes a wonderful weekday dinner. My children always get excited when they know it is yellow curry night. Tip: When making this curry paste for children I leave out the dried chillies. Serve with rice and pickled cucumbers (ajad).
3 cups fresh or canned coconut milk, cream reserved
salt to taste
Directions Prep:30min › Cook:30min › Ready in:1hr
For the curry paste: Broil the garlic, shallots and ginger until soft, about 20 minutes.
Pound all the ingredients in a stone mortar in the order given, until a thick paste forms. If using chillies, add after shallots.
For the curry: In a large pot fry the onions in the oil over medium heat until golden brown. Add the curry paste and the coconut cream, frying and stirring until all ingredients give off a good smell and the oil starts to separate from the coconut cream. Add the chicken. Fry until done. Add the coconut milk, potatoes and carrots. Bring to a boil and simmer until the vegetables are soft, about 30 more minutes.