Balinese yellow chicken curry

This light, fragrant curry is alive with the flavours of Southeast Asia.

Mimi Spencer and Sam Rice

less than 2 min read

12:00AMJune 17, 2017.

Updated 12:19PMJune 22, 2017

The Weekend Australian Magazine

This light, fragrant curry is alive with the flavours of Southeast Asia. The gorgeous paste is worth the effort – it can be kept in the fridge, making the rest of the recipe a cinch.

Balinese yellow chicken curry

1 tablespoon coconut oil

5 tablespoons yellow curry paste, see below

2 lemongrass stalks, bashed with a rolling pin

4 kaffir lime leaves, crushed

2 teaspoons tamarind paste

1kg boneless chicken thighs and drumsticks, skin removed

350ml chicken stock

400ml can coconut milk

Juice of 2 limes

Sea salt flakes and ground white pepper

Large handful coriander leaves, left whole, to serve

Heat coconut oil in a large wok or deep saucepan, add curry paste and fry over high heat for about 1 minute until fragrant. Reduce heat, add lemongrass, lime leaves and tamarind paste; cook, stirring, for a further minute. Add chicken; cook for a couple of minutes each side to get a little colour; add stock. Bring to the boil, reduce heat, cover and simmer gently for 40 minutes, or until the chicken is cooked through. Add coconut milk and lime juice; simmer for 5 more minutes. Season; scatter with coriander leaves. Serves 4

Yellow curry paste

1 star anise

3 cloves

10 small shallots, chopped

15 garlic cloves, chopped

5cm piece fresh turmeric, peeled and roughly chopped

5cm piece fresh ginger, peeled and roughly chopped

5cm piece galangal, peeled and roughly chopped

1 lemongrass stalk, outer layers removed and thinly sliced

3 kaffir lime leaves, sliced

2-3 hot red chillies, deseeded and sliced, to taste

1 teaspoon spice mix, see below

4 tablespoons coconut oil

½ teaspoon sea salt flake

Freshly ground black pepper

Pulse star anise and cloves in mill until finely ground, or pound using pestle and mortar. Add all ingredients to food processor or blender; pulse to coarse paste. Store in fridge for up to 2 weeks. Makes 10 tablespoons.

Spice mix

1 tablespoon ground fennel seeds

1 tbsp ground coriander seeds

1 tbsp ground cumin

1 tbsp ground turmeric

2 teaspoons ground cardamom

Combine ingredients and store in an airtight container for up to 6 months.

Guest chefs: Mimi Spencer and Sam Rice

Edited extract from The Midlife Kitchen: Health-boosting recipes for midlife & beyond by Mimi Spencer and Sam Rice (Hachette, $39.99)