Southern Vietnam Yellow Chicken Curry - Lan Kwai Fong
From the stunning Lan Kwai Fong cookbook, dining heaven in Hong Kong.
To make your own curry paste, add all of the following dry ingredients to a blender or food processor: 7 chopped fresh chilli peppers, ½ teaspoon of shrimp paste, 2 chopped large shallots, 1 tablespoon of thinly sliced lemongrass, 10 chopped garlic cloves, 1 tablespoon of chopped fresh ginger, 1 teaspoon of curry power, ½ teaspoon of turmeric, ½ teaspoon of white pepper, ½ teaspoon of cinnamon. Slowly add ¼ cup of warm water until the paste pulls away from the sides. The paste should be thick and smooth.
Cut 1 skinless deboned chicken and 4 peeled potatoes into large bite size chunks. Heat 6 tablespoons of vegetable oil in a large wok or pan. Add the potatoes and chicken and cook on high heat for 3-5 minutes. Add 2 cups of chicken stock, 4 tablespoons of yellow curry paste, 2 tablespoons of coconut milk, 2 tablespoons of evaporated milk, 2 tablespoons of fish sauce, 1 teaspoon of sugar and 1 teaspoon of cornstarch. Stew for an additional 5-7 minutes until rich and creamy.
Serve with fragrant rice, and steamed baby corn.