Yellow curry with chicken (Gaeng Ka Ri Gai)
(oops… forgot to take a photo). It was nice
| 50g | Chicken, sliced |
| 3 Tab | Yellow curry paste |
| ½ Cup | Coconut cream |
| 1 Cup | Coconut milk |
| 1 | Potato, Large chunks. As previous |
| ½ cup | Onion Cubed |
| ½ Tab | Palm sugar |
| 1 Tab | Fish sauce |
| 2 tab | Vegetable oil |
Extra coconut cream to wet chicken if required
- Put oil in wok and add curry paste, cook until paste has started to integrate with oil
- Add coconut cream. Stir until fat separates (oil on top around bubbles. You may need to stop stirring for this to show up)
- Add chicken and stir until nearly cooked. If mix becomes too dry add more coconut cream
- Add coconut milk, onion, fish sauce, and sugar. Taste and season to taste.
- Add potatoes
- Remove from heat and serve with Jasmine rice
NOTES:
Boil potatoes until they are al dente. You can use a pinch of salt and turmeric in the water to give the potatoes a great colour and make them more visually appetising in the curry.