Easy Thai Yellow Chicken Curry
We love curry. Filipino curry, Japanese curry, Indian curry, Thai curry…
There is this lovely Thai restaurant near our house where we go for dinner once in a while and its owner is a friendly man called Jimmy. He gave us a card that entitles us one free entrée when we go back to his place and when we did and used it, he gave us the freebie, and asked us to keep the card again to use again next time 🙂
Sometimes even if the prices in one place you go to is quite dearer than the other places, it’s this kind of atmosphere you get that makes you feel at home and eager to go back. Not to mention that the food is excellent.
There are times however, when you just want to cook and eat in. Hence I decided to cook this Thai Yellow Chicken Curry, but I cheated as I didn’t make my own curry paste. I just bought the bottled one.
This is not the kind of curry that is thick, it is quite saucy, the way my daughter likes it as she slurps it like soup and covers her rice with it. As I have said, we love curry, and therefore, this curry dish was a smash hit.
1 kilo chicken thigh fillets, cubed (or chicken pieces if you prefer)
4 tablespoons yellow curry paste (make it 3 if you don’t want it too curry-ish)
2 cups coconut cream separated into 1 1/2 cups and 1/2 cup
1 cup water
2 medium potatoes, cubed
1 carrot, cubed (this is optional, I just wanted some colour; you can also add some baby corn if you want)
3 teaspoons fish sauce
2 packed teaspoons grated palm sugar
What you need to do:
Heat a pan. Add your curry paste (no need for oil but you can add a bit if you want). Mix for about a minute. Add your 1 1/2 cups of coconut cream and blend with the curry. Add the water, palm sugar and fish sauce and gently toss in the chicken, the potatoes and the carrots. Stir to distribute the flavours, and simmer covered until everything is cooked and tender, stirring once in a while. Add your remaining 1/2 cup of coconut cream, stir just to combine and turn off heat. I didn’t need to add salt but at this point, it is up to you.
If you like it hot, garnish with thinly sliced chillies. Serve on a bed of steaming rice.