Yes I can cook this, I'm impressed with the one -pot cooking method. Plus useful information on the time usually required for components of the dish to be added to the cooking pot. Fortunately I have a large jar of yellow coloured curry powder calling my name and chicken is readily available here. I have to purchase in bulk to obtain a reasonable price per kilo thus this recipe will definitely change up the usual fare in this household.. Variety is the spice of life.
@BackyardChef2 ай бұрын
Hope you enjoy. Thank you. Best, Rik
@trishroberts44873 жыл бұрын
Wow, Roger! I never even heard of some of those ingredients but you had them all on hand! Amazing.
@BackyardChef3 жыл бұрын
Hi Trish living in Asia many are easy to have but ingredients used in the West are difficult to get hold of sometimes - Hope you stayed connected best, Rik
@rogerparkin8433 жыл бұрын
I have all of those ingredients to hand. That's dinner sorted for tonight. Looks delicious.
@BackyardChef3 жыл бұрын
Nice one Roger let me know how you get on - best, Rik
@BackyardChef3 жыл бұрын
Roger check out the ingredient list mate - i made a mistake on the typing on the film - but you will see in the film - 1/2 tsp cumin powder - 2 tsp coriander powder
@HighestElf3 жыл бұрын
I've seen this called "kang kalee" at my local thai restaurant. Very good 👍
@14rhatch Жыл бұрын
Thank you!
@gdlivo33532 жыл бұрын
Hi Rik, I sent you a message in Messenger. Not sure if you've seen it. I was asking about a similar dish to this one using fish.
@BackyardChef2 жыл бұрын
Sorry Greg I haven't seen the message sorry! - Fish curry can be made similar to this - thats more of the Southern Thai version usualy spicier
@gdlivo33532 жыл бұрын
@@BackyardChef Hi Rik, The dish isn't spicy at all as it's sold to a wide range of customers, including families with kids. My daughter works part-time for a local prepared food delivery business and she recently brought home the Yellow Fish Curry served with rice and steamed greens. I have the ingredient list but not quantities and the chef has told my daughter he half cooks the fish by poaching and then finishes it in the curry sauce. So the dish contains coconut milk, tamarind paste, lemon juice and fish sauce cooked with house made Curry Paste (chilli, garlic, ginger, galangal, lemongrass, onion, shrimp paste, coriander root, pepper and kaffir lime leaves). It is served with the boiled Basmati Rice and steamed asian greens. Surprisingly turmeric isn't listed but it has a definite yellow colour, so I'd either add a bit or perhaps the colour comes from galangal. I'm not familiar with it. The dish isn't hot at all but contains a really subtle hint of chilli. I guess you could spice it up a bit, but it is delicious as is. I bought some really nice big pieces of Spanish Mackerel at the fish markets and I'd like to give it a go but I'm not sure of how much of each ingredient would give a nice balanced curry sauce. I'll have a crack at the curry paste from best guess and do a mock up of the sauce to see how I go. Any clues or hints?