This curry recipe is from Tony who runs Bushwakkers – weekend adventures in South Wales. This recipe feeds four and is best made in the morning for an evening meal so it has time to rest -for at least 5 hours.
- 3-4 chicken breasts or thighs, diced
- 1-2 tablespoons of yellow curry paste, depending on how hot you want it (get it from your local Chinese shop)
- 2-3 star anise
- 1 teaspoon of sugar or 1 tablespoon of honey
- 2 tins of coconut milk
- milk (if required to thin the mixture)
- 2 tablespoons of turmeric (optional)
- 200 grams of butter
- 1 medium to large onion, roughly chopped
- 4 boiled eggs (optional), hard boiled and peeled
- Salt or soya sauce too taste
- 1 tablespoon of crunchy peanut butter (optional)
Melt butter in a thick bottomed pan over a high heat. Add the onion, yellow curry paste, star anise, sugar, turmeric and peanut butter. Sauté for 5 mins then turn off the heat and let rest for 10 mins. Sauté again for another 10 mins stirring occasionally. Add the coconut milk. Bring to the boil and simmer for 30 mins, stirring occasionally. This sauce should be very thin with the consistency of milk. If it’s too thick add some milk. Leave to rest for at least 5 hours. Before serving bring to a simmer and add the diced chicken breast and boiled eggs 10 mins before serving. The chicken breast will dry out and fall apart if over cooked. Add salt or soya sauce to taste.
This is the same method for making any Thai curry that uses coconut milk, i.e. for green or red curry, use green or red curry paste instead. It really does need at least 5 hours resting time, so cook in the morning and eat in the evening or the following day.