Thai Yellow Curry Chicken
This is very delicious. It has just the right amount of spiciness and is very flavorful. The yellow curry I buy at an Asian market or I've made it myself once but because it has lemon grass in it, it's hard to get the curry smooth and I don't like the texture as well.
Recipe:
2-3 lbs chicken (boneless or bone-in)
2 lbs waxy potatoes, ex-large chunks
3 Tbs Thai yellow curry paste
1 13-14 oz can coconut milk
¼ C fish sauce
1-2 C water
½ Tbs cornstarch
Pour half the can of coconut milk in a wok or wide rim pot. Bring to boil on medium heat. Add curry paste and stir until well combined. Add fish sauce, chicken and potatoes (If using bone-in chicken, just add the chicken and cook half way before adding the potatoes). Cover, stirring occasionally, adding water and some drizzles of coconut milk as it cooks, until potatoes are tender. Reserve at least ¼ of the can of coconut milk to add last. Add rest of coconut milk and serve with rice if desired and cucumber salad.
Recipe:
2-3 lbs chicken (boneless or bone-in)
2 lbs waxy potatoes, ex-large chunks
3 Tbs Thai yellow curry paste
1 13-14 oz can coconut milk
¼ C fish sauce
1-2 C water
½ Tbs cornstarch
Pour half the can of coconut milk in a wok or wide rim pot. Bring to boil on medium heat. Add curry paste and stir until well combined. Add fish sauce, chicken and potatoes (If using bone-in chicken, just add the chicken and cook half way before adding the potatoes). Cover, stirring occasionally, adding water and some drizzles of coconut milk as it cooks, until potatoes are tender. Reserve at least ¼ of the can of coconut milk to add last. Add rest of coconut milk and serve with rice if desired and cucumber salad.
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