Kaeng Kari (Thai Yellow Curry)
Ingredients
- 600 gChicken cutlet (in large cubes)
- 400 gPotato (peeled and diced)
- 3 tbspThai curry paste yellow
- 400 mlCoconut milk
- 1 pcYellow onion (roughly sliced)
- 2 tbspfish sauce
- 1 tbsppalm sugar
- 2 tbspPeanut oil
- 150 mlMineral water
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
Method
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.
- 1
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
Add the chicken pieces. Coat them with the paste and sear until the meat turns white and takes on the intense yellow color.
- 3
Pour in the coconut milk and water. Add the potatoes and onion. Bring to a simmer. The liquid should just cover the ingredients.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container.
