THAI AUTHENTIC YELLOW CHICKEN CURRY

HI ALL..I HAD A DELICIOUS THAI DINNER AT HOME LAST NIGHT..THE MENU WAS..PAPPAYA SALAD(FROM THIS BLOG), LAAB GAI(THANK YOU ZEHRA(FROMRECIPES FOR FOODIES)........STEAMED FISH CHILLI SAUCE(FROM RECIPES FOR FOODIES) ..MUSHROOM AND ASPARAGUS AND YELLOW CHICKEN CURRY FROM THE ASIA SEVEN DEMONSTRATION I ATTENDED......THE FOOD WAS EXCELLENT AND THE YELLOW CURRY WAS GOBBLED BY ALL WHO SAID IT TASTED VERY AUTHENTIC AND VERY THAI........THANK YOU SO MUCH...HERE IS THE PRIZED RECIPE FOR:

THAI CHICKEN YELLOW CURRY........SERVES 6 PEOPLE

.PEANUT OIL:2 TABLESPOON
GARLIC CHOPPED:20 GM
NAMJAI CURRY PASTE(YELLOW):150 GM
CHICKEN LEG BONELESS: 500 GM SLICED
COCONUT MILK:1000 ML
ONIONS DICED:1/2
FRESH GREEN AUBERGINE DICED:40 GM
BAMBOO SHOOT SLICED:
CHICKEN STOCK:500 ML
PEA AUBERGINE:20
FRESH RED CHILLY CHOPPED:2
FISH SAUCE:6 TABLESPOON
SALT 1 TSP
SUGAR GRAIN:3 TABLESPOON
THAI GINGER 30 GM
KAFFIR LIME LEAF TORN:6
;LEMON GRASS:30 GM
LEMON JUICE :4 TABLESPOON
.THAI BASIL LEAF:24
PROCEDURE
.HEAT OIL IN WOK.ADD GARLIC.SAUTE TILL FRAGRANT.ADD CURRY PASTE AND SAUTE 2 MINUTES.
.ADD CHICKEN.SAUTE TILL 25 PERCENT COOKED.ADD COCONUT MILK(THIN)MIX WELL.
.BRING TO BOIL.REDUCE HEAT AND ADD ONION,AUBERGINES,BAMBOO SHOOT AND STOCK.
.SEASON WITH FISH SAUCE,SALT,SUGAR,LEMON JUICE.ADD RED CHILLY,THAI GINGER,LIME LEAF TORN,LEMON GRASS.
.ADJUST THE SEASONING AND FINISH WITH BASIL LEAVES

TANDOORI PRAWNS(PRAWNS GRILLED TO PERFECTION(INDIAN STYLE)

Tandoori Jheenga(Tandoori Prawns)
This one is from my Father in laws books (by dildeep kalra)

Serves : 4 Portions
By Mr Jiggs Kalra

12 no : prawn jumbo, fresh
250 gram : butter for basting
The First Marination
100 millilitre : lemon juice, fresh 15 gram garlic paste
15 gram : ginger paste
1� gram : peppercorn powder white
To taste : salt

The Second Marination
130 gram : yoghurt cheese
90 millilitre : cream, fresh
60 gram : cheese cheddar
10 gram : ginger paste strained
10 gram : garlic paste strained
2 � gram : ajwain
3 gram : peppercorn powder white
1/8 teaspoon : cardamon green powder
1/8 teaspoon : cinnamon powder
1/8 teaspoon : nutmeg
1/8 teaspoon : mace powder
To taste : salt



The Prawn
Shell, retain tails, de-vein, wash and pat dry.
The First Marination
Mix all ingredients in a bowl, rub prawns with this marinade and reserve for 15 minutes. Squeeze prawns gently between palms to remove excess moisture. Keep chilled.
The Second Marination
Grate cheese. Put yoghurt cheese in bowl, add remaining ingredients and whisk. Rub prawns with this marinade and refrigerate for an hour.
Cooking
Skewer the prawns, keeping a tray underneath to collect the drippings, or arrange in a greased roasting tray. Roast in a moderately hot tandoor for 5 minutes(if grilled on a charcoal grill, about same time). Remove and hang the skewers to allow the excess moisture to drip off (appox. 2 minutes), baste with butter and roast again for 4 minutes (about the same time on char grill).
Remove from the skewer and serve with desired garnishes.