Kaeng Kari (Thai Yellow Curry)

A creamy, bright yellow sauce that generously coats tender chicken pieces. The sweetness of coconut milk balances the saltiness of fish sauce and the mild heat of the spices.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 568
• Protein: 38 g
• Carbs: 29 g
• Fat: 30 g

Ingredients

• 600 g Chicken cutlet ( in large cubes )
• 400 g Potato ( peeled and diced )
• 3 tbsp Thai curry paste yellow
• 400 ml Coconut milk
• 1 piece Yellow onion ( roughly sliced )
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp Peanut oil
• 150 ml Mineral water
• 1 piece Citrus aurantiifolia (Christm.) Swingle. optional ( juiced )

Instructions

1. Frying the paste

   In a pan, heat the oil and add the yellow curry paste. Fry over medium heat, stirring constantly until the aromas are released and the oil starts to separate from the paste.

2. Searing the chicken

   Add the chicken pieces. Coat them with the paste and sear until the meat turns white and takes on the intense yellow color.

3. Liquid and garnish

   Pour in the coconut milk and water. Add the potatoes and onion. Bring to a simmer. The liquid should just cover the ingredients.

4. Simmering and seasoning

   Let simmer over low heat. Stir in the fish sauce and palm sugar. When the potatoes are tender and the sauce coats the back of a spoon, it's ready. Finish with a squeeze of lime juice.

Chef's tips

• Do not boil the coconut milk too vigorously or it might separate.
• If the sauce is too thin, remove the lid at the end of cooking to let it reduce.
• The curry is even better reheated the next day as the flavors infuse the potatoes.

Storage

Keep for 3 days in the refrigerator in an airtight container.