Yellow curry of chicken and potato

Yellow curry of chicken and potato

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This is one of those curries that tastes even better when it is made the day before and left overnight for the flavours to meld and develop in complexity.

Ingredients

Quantity Ingredient
60ml coconut oil or canola oil
4 tablespoons Yellow curry paste
4 chicken leg quarters, skin left on, cut into 4 pieces
60g palm sugar, shaved
60ml fish sauce
400ml coconut milk
6 kipfler or other boiling potatoes, peeled and cut into bite-sized pieces
1 quantity Cucumber relish, to serve

Method

  1. Heat the oil in a large heavy-based saucepan over a medium heat. Add the yellow curry paste and fry, stirring continuously, until the paste is fragrant and you can smell the spices, for about 8 minutes.
  2. Add the chicken and fry, stirring occasionally, until the pieces take on colour, for about 10 minutes. Add the palm sugar and fish sauce and cook, stirring continuously, until the sugar is dissolved, for about 5 minutes. Pour over the coconut milk and bring to the boil, then reduce the heat and simmer for 15 minutes.
  3. Add the potatoes and simmer until cooked and easily pierced by a skewer, for about 15 minutes. This should give the chicken enough time to cook through. Turn off the heat and leave to rest on the stove for 15 minutes to help the flavours develop.
  4. Before serving, check the seasoning – it should taste sweet, salty and aromatic. Transfer to a serving plate and serve with the cucumber relish.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again