A grey bowl filled with yellow chicken curry

Recipe by Head Chef, Daniel Jarrett – The Tamarind, Spicers Tamarind, Maleny, Queensland

Serves 2 as an entree or 4 as a main

Yellow curry paste
3tbs garlic cloves, chopped
2tbs red shallots
1tbs ginger, chopped
Pinch of sea salt
1tbs lemongrass, finely chopped
½ tbs ground coriander seeds
1tsp ground cumin seeds
½ tbs turmeric powder
1tbs chilli powder
1tsp shrimp paste
½ tsp fennel seeds

Using mortar and pestle, pound the garlic, shallots, ginger, salt and lemongrass to a paste. Dry roast whole spices in a pan over a medium heat for 5-8min. Move in pan to avoid burning. Grind to a fine powder. Stir spices into paste and mix well. Reserve in a sealed container.

50ml vegetable oil
2tbs yellow curry paste
1tsp palm sugar
2tbs fish sauce
400ml coconut milk
2 Thai eggplant, cut into wedges
5 kaffir lime leaves
1 whole red chilli, sliced
2 snake beans, sliced
250g chicken thighs, cut into 3cm dice
2tbs fresh bamboo, sliced
4 cherry tomatoes, halved
½ cup Thai basil leaves, loosely packed

Warm vegetable oil in a pan over low heat and add curry paste and fry until fragrant.
Add palm sugar and fish sauce and stir continuously until sugar is dissolved. Add coconut milk, bring to slow simmer. Add eggplant, kaffir lime leaves, chilli, snake beans and chicken. Simmer for 5min. Add bamboo, cherry tomatoes and basil. Taste. If required, adjust seasoning with fish sauce. It should taste sweet, salty and aromatic. Simmer for further 2min to finish cooking chicken.

Optional garnish
1tsp fresh ginger, peeled, julienne
1 red chilli, julienne
1 kaffir lime leaf, julienne

To serve
Place in the centre of a bowl. Garnish with ginger, chilli and kaffir lime julienne.