Festival Recipe
Sarah Butler’s Thai Yellow Curry
Recipe by Sarah Butler
- Serves4
Ingredients
- 2 tbsp sunflower or vegetable oil
- 1 large onion, finely sliced
- 50ml water
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 4 tbsp yellow curry paste
- 1 tbsp turmeric
- 1 tin coconut milk
- 1 tbsp brown sugar
- 1 tsp fish sauce
- 1 star anise (optional)
- 2 bay leaves
- 4 chicken breasts, cut into cubes
- 1 tbsp cornflour mixed with 2 tbsp water
- 1 yellow pepper, sliced
- 1 courgette, cut into cubes
- Fresh coriander, to garnish
- 1 red chilli, sliced to garnish
- Salt and pepper
Method
- Heat the oil in a deep casserole pot, add the onions and water, cover with baking paper, and cook over a low heat for 10–15 minutes until soft and glossy.
- Stir in the garlic and ginger, cooking for 2–3 minutes.
- Add the curry paste and turmeric, then cook for 1–2 minutes over a medium heat to release the spices.
- Pour in the coconut milk, fish sauce, brown sugar, star anise, and bay leaves. Bring to a gentle simmer.
- Add the raw chicken pieces and cook for 15-20 minutes until fully cooked.
- Stir in the cornflour mixture to thicken the sauce.
- For a deeper flavour and richer colour, continue cooking gently: in the oven at 160°C / 140°C fan / Gas Mark 3, in a slow cooker on low, or on the hob (stirring regularly) over a very low heat for about 1 hour.
- Add the yellow pepper and courgette 10 minutes before the end of cooking.
- Remove the star anise and bay leaves before serving.
- Season with salt and pepper to taste, then garnish with coriander and sliced red chilli. Serve with rice. Notes Chef's Tip: This curry is even better the next day as the flavours develop overnight. Make it ahead of time, store in the fridge, and gently reheat before serving for an even richer taste. Prep time: 10 minutes. Cook time: 30 minutes or slow cook option 1.5hr.
