Ingredients:

Homemade Yellow Curry Paste

• • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp ground white pepper
  • 5 garlic cloves
  • 2 shallots, roughly chopped
  • 1 stalk lemongrass (tender inner part only), finely sliced
  • 1 tbsp Buderim Ready-Cut Ginger
  • 2–3 long red chillies (deseeded for mild)
  • 1 tsp salt
  • 1- 2 tbsp neutral oil, for blending

Store-Bought Paste Boosted with Ginger

• • 3 – 4 tbsp store-bought yellow curry paste
  • 1 tbsp Buderim Ready-Cut Ginger

For the Curry

• • 1 tbsp neutral oil
  • 1 medium onion, diced
  • 2 tsp Tamarind paste
  • 600 – 700g chicken thigh, cut into chunks
  • 4 baby potatoes, peeled and cut in half
  • 2 carrots, sliced
  • 1 large handful green beans, trimmed and halved
  • 400ml coconut milk
  • ½ cup chicken stock or water
  • 1 tbsp fish sauce (or soy sauce)
  • 1–2 tsp sugar

To Serve:

• • Cooked jasmine rice
  • Greek yoghurt
  • Fresh coriander
  • Lime wedges
  • Fresh chillies
  • Buderim Ready Cut Ginger

Method:

Homemade Version:

1. 1. Over medium-high heat, dry-toast the coriander and cumin seeds until fragrant. About 1 – 2 minutes
      
   2. Add to a blender with turmeric, white pepper, garlic, shallots, lemongrass, Buderim Ready-Cut Ginger, chillies, salt and oil.
      
   3. Blend until smooth.

Pre-Made Version:

1. 1. Combine store-bought yellow curry paste with Buderim Ready-Cut Ginger.
      
   2. Mix until fully combined.

Curry:

1. 1. Heat the oil in a pot over medium high heat.
   2. Add the onion and cook for 3 – 4 minutes until softened.
   3. Add 3 tablespoons of your yellow curry paste. Cook for 2 – 3 minutes, stirring until it darkens slightly and smells aromatic.
   4. Add chicken thigh pieces, stir to coat and cook for 3 – 4 minutes or until sealed
   5. Reduce heat and add stock, stir to dissolve then simmer for 1 – 2 minutes
   6. Add potatoes, carrots and coconut milk
   7. Bring to a slow simmer for 15 minutes or until potato begins to soften
   8. Add tamarind paste, sugar, fish sauce and green beans, cook for a further 3 minutes
   9. Serve over jasmine rice and top with greek yoghurt, coriander, lime wedge, chillies and Buderim Ready Cut Ginger