A Curry Retrospective: Thai Yellow Curry Chicken
This dish was fantastic! I blended my own yellow curry paste from cumin, coriander, curry powder, garlic, ginger, shallot, lemongrass, dried red chiles, and shrimp paste, to which I added coconut milk to make the sauce for the chicken. I worried a little at first about the intensity of the spice from the dried chiles, but once the curry was paired with the plainness of the steamed rice, it was perfect. What a simple recipe for such satisfying results!
Here is a link to the Recipe and Photo on ThingsAsian.