Thai Yellow Curry

Can't get enough of it.

It's a recipe my mom found and tweaked just to our liking.  Here's the final results:

Thomas Thai Yellow Curry

Yellow Curry Paste:

• 1 tsp cumin seeds or powder
• 1 tsp coriander seeds or powder
• 3 tsp yellow curry powder
• 1/4 tsp red chili powder (more if you like it super spicey)
• 2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• 2 cloves
• 1 small onion, peeled and quartered
• 4 large garlic cloves

Curry:

• 2 boneless chicken breasts (about 1 lb.)
• 2 Tbl. canola oil
• 1 recipe yellow curry paste (above)
• 1 can coconut milk
• 4 medium potatoes
• 1/2 tsp sugar
• 1/2 red bell pepper
• 1 sliced onion
• handful fresh basil

Curry Paste:

1. Toast cumin and coriander on medium heat for 2-3 minutes, stirring frequently.
2. Place toasted spices in a blender with all other paste ingredients.  Add 1-2 Tbl water.  Mix well.

Curry:

1. Cut chicken into 1" cubes.  Peel potatoes and cut into 1/2" cubes.  Cut peppers. 
2. In a large skillet, heat oil on high heat.  Add chicken, sprinkle with salt and saute until no pink remains.  Place in a bowl.
3. Reduce heat to medium and scrape in curry paste.  Cook until liquid evaporates, stirring constantly, till only a brown golden paste remains (about 3-4 minutes).
4. Pour in 1/2 can coconut milk, stir till the curry paste has dissolved.  Add potatoes, rest of coconut milk, and sugar.  Heat until it begins to bubble.  Reduce to medium low and simmer till potatoes are tender.  (10-15 mins.)
5. Add chicken (with any juices in the bowl) and red pepper.  Stir to coat with the sauce, then simmer for about 5 minutes.
6. Salt to taste.
7. Garnish with basil just before serving.
8. Serve with Jasmine rice.

And there you have it, your own little bit of heaven straight from Eileen.