This curry dish is loaded with flavorful yellow curry. The chicken, potatoes and onions well match the tasty coconut milk,
and in combination are juicy and tender. A hearty and filling meal, without weighing down digestion with hard to digest fats. This yellow
curry offers a subtle presence of spices and is not overly creamy. Goes well with a variety of other dishes if eating as part of a
communal meal.
Preparation
- Clean chicken. Drain and set aside.
- Scrub and peel potatoes. Halve them lengthwise. Then cut again in half lengthwise. Cut into 2" thick pieces. Make
about 12-16 pieces, depending on the size of the potato.
- Peel onion. Cut in half. Then cut into 1/2 inch thick pieces.
- Open the coconut can. Place the water-like part in one bowl (about 1 cup) and the creamy part in another bowl (about
1 cup).
Directions
- Heat 1 cup of creamy coconut milk in a pan on medium-high heat.
- Once the creamy coconut milk boils and the coconut oil starts to separate, add kari curry paste. Keep stirring and
flipping so that it does not get burned. Add creamy coconut milk 3-4 tablespoons at a time if the paste starts to stick to the cooking
spoon and pan. Cook until fragrant, about 4-6 minutes.
- Add chicken. Flip to prevent burning on medium heat. Cook for about 15 minutes. If the coconut milk is drying up,
keep adding the creamy coconut milk 3-4 tablespoons at a time.
- Add 1 cup of water-like coconut milk. Stir well. Cook for another 15 minutes.
- Add potatoes, onions, sugar, fish sauce and water. Stir well.
- Cook for another 15-20 minutes or until potatoes are cooked and chicken is tender.
- Serve in a bowl.
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Before Cooking
- Serving size: 3-4 persons.
- The amount of kari curry paste used depends on the brand you choose. Start with one tablespoon and taste it. If you
want it spicier, add more. Nittaya Paste, Mae Ploy and Mae Sri brands are recommended.
- Using fresh coconut milk is the best. If canned coconut is used, do not shake the can because we will use the creamy
coconut milk and the water-like part separately.
- Try not to use "light" coconut milk because it is not as creamy as the regular version. Aroy-D or Chao Koh
coconut milk brands are recommended.
- Chicken drumsticks can also be used in this curry dish.
Ingredients
5 Chicken thighs
2 Medium size potatoes (4-5 cups)
1 Medium size yellow onion
2 tablespoons Sugar
3 tablespoons Fish sauce
2 cups Coconut milk
2-3 tablespoons Kari curry paste
1 cup Water
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