Recipes: Thai Yellow Curry

  • 2 diced chicken breast
  • 1 large, parboiled,
  • peeled and chopped potato
  • Peeled onion cut into quarters
  • 1 tin of coconut milk
  • 1 teaspoon of Thai red curry paste
  • 1 heaped teaspoon of mild curry power
  • 1 teaspoon of sugar
  • 1 tablespoon of fish sauce (optional)
  • 2 tablespoons of fat (olive oil is fine)
  • Small bunch of coriander leaves
  • Salt & pepper to taste

Heat saucepan or wok to a medium heat and add the fat. Immediately add the curry paste and begin to separate with
a spatula. Add the coconut milk and stir together.

Mix in the curry powder. Tip: Mix the powder with a little water before adding or it might clump together. Put in the
chicken and onion and cook for 5 minutes.

Add the potatoes and cook for a further 5 minutes.

Add the sugar, fish sauce and salt and pepper. Turn off the heat and gently stir. Check the chicken and potatoes are
cooked thoroughly before pouring into a serving dish or onto your plates.

Finish off by sprinkling the chopped coriander over your curry. Serve with steamed rice and a mojito (optional).

This article is featured in the December 2016 issue of The Bangkok Consultant magazine.


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