i was motivated to try this thai dry yellow curry grilled chicken after my son introduced me to the excellent busaba grilled chicken green curry fried rice.
it was so lemak, intense & flavourful.
i went to look for thai readymix curries & bought the “dancing chef” at sheng shiong.
son was back for summer break & asked why i used yellow instead of green curry.
i tried green but it was more suited for the usual thai green curry chicken, the soupy dish. red curry was spicy & excellent. i used it for my thai red curry sotong, more of a drinkable gravy.
i find the yellow curry most suited for dry curry, like a sauce dip. it was excellent with the grilled chicken especially with sweet yellow onions, very intense, sweet & lemak.
for the grilled chicken, i cut & deboned chicken thighs. i seasoned with fish sauce & white pepper. then i placed the chicken skin down on a non-stick pan with just a little butter on medium heat (more fat will render out of the chicken). then i covered & turned heat down. it would take a while to cook the chicken, turned over when brown (maybe about 5 mins on each side).
for the curry, i cut 1/2 large onions, fried in the pan with just bit of chicken oil & added 2 tsp thai yellow curry powder & 3 tbsp coconut milk. i added 3 tbsp chicken stock & reduced.
i must say this is such a wonderful dish, very flavourful curry especially with the onions & tasty chicken.