Yellow Chicken Curry

Serves 1

This is a fast and easy curry recipe that almost makes you think you are in India. The use of curry powder is an interesting twist in the Thai kitchen. Of course it is best to use fresh chili paste made from scratch, or simply use a quality ready-made chili paste as a substitute. This is best served with hot steaming Jasmine rice.

Ingredients:

1/2 cup or 100 grams of chicken breast cut in cubes
1 medium potato, pre-cooked and cut in cubes
1/2 cup thick coconut milk
1 medium onion cut into small pieces
1/2 cup thin coconut milk
1 tablespoon curry paste
1 or 1/2 teaspoon curry powder

Sauce:

1 tablespoon fish sauce
1/2 tablespoon palm sugar

Preparation:

1. Put 1/2 cup thick coconut milk into a saucepan and warm over low heat until the oil begins to separate
2. Add the curry paste and curry powder while stirring for about one minute
3. Add chicken and cook until done, several minutes
4. Add 1/2 cup thin coconut milk
5. Add potato
6. Add fish sauce and palm sugar, simmer for three minutes until the sauce thickens
7. Remove from heat and serve

Enjoy the Yellow Chicken Curry!

Sincerely,
Toom