Tuesday, December 14, 2004

Chicken Yellow Curry

Yellow chicken curry(Gaeng ka-ri gy)

3 Tbsp. Yellow Curry paste (either from the recipe above or from a can like Mae Sri brand)

1-lb chicken, cut into 2 inch pieces(cut through the bones with a sharp cleaver if using chicken with bones)

2-3 small red potatoes, scrubbed and cut into 2 inch pieces

1/2 tsp sea salt

1/2 can(16oz) coconut milk, shake before opening to mix seperated milk

2 Tbsp. fried shallots(available in a plastic jar in Asia groceries), optional

1 tsp. fish sauce( to taste)

In a small bowl mix the curry paste with 1 Tbsp. of water to dilute. Add to the coconut milk in a medium sized sauce pan. Stir to mix. Add the chicken and potatoes, and 1/2 tsp of sea salt. Bring to a boil over medium-high heat. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil.
At the end of cooking, taste and add fish sauce to adjust the saltiness. Cook a minute longer. Remove from heat. Garnish with fried shallots(available ready made in a plastic container), if desired. Serve with Thai jasmine rice.