Thai style yellow curry - Matthew Morrissey

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Recipe's preparation

IPA yellow curry paste

Place lemongrass, chilli, ginger, galangal and garlic into mixing bowl and chop 7 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Add onion and chop 7 sec/speed 7.

Add all remaining IPA curry paste ingredients and blend 20 sec/speed 4. Scrape down sides of mixing bowl with spatula and repeat until a paste forms to your desired consistency. Transfer into a sealable jar and set aside.

Thai style yellow curry

Place lemongrass, ginger, galangal, extra 1/2 of red onion and garlic and chop 7 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Add oil and 100 g of the cooconut cream and sauté 2 min/100°C/speed 1.

Add turmeric and cook 30 sec/100°C/speed 1.

Add 100 g of reserved IPA yellow curry paste and sauté 1 min/Varoma/speed 1.

Add remaining coconut cream and cook 3 min/100°C/speed 1.

Add brown sugar and fish sauce and cook 3 min/100°C/speed 1.
Roughly chop basil and lime leaves and add to curry, allow to steep for 15 minutes. Using a sieve strain solids from curry. Thoroughly clean mixing bowl.

While sauce is cooking, place rice into simmering basket and rinse under water until water runs clear. Insert simmering basket with rice into mixing bowl.

Place 900 g of water into mixing bowl. Place Varoma into position and weigh chicken tenderloins into it. Secure Varoma lid and cook 14 min/Varoma/speed 4. Remove simmering basket with aid of spatula and transfer into a thermal serving bowl, cover to keep warm. Shred chicken and set aside. Clean and dry mixing bowl.

Place curry sauce, capsicum, sugar snap peas, sliced red onion, water chetsnuts and shredded chicken into mixing bowl and cook 6 min/90°C/speed 1. Divide rice between serving bowls, top with curry and garnish with bean sprouts, fried onions and coriander.