Authentic Thai Yellow Curry with Chicken
, Serves 4
A creamy Thai yellow curry: paste fried in coconut oil, simmered with potatoes and carrots, finished with quick-cooked chicken.
| 1 tbsp virgin coconut oil | Fry paste in oil | Fry coconut solids , add milk & stock, simmer | Add potatoes | Add carrots & onion at half-cooked | Add chicken, cook | Off heat, season with fish sauce, salt, sugar | Serve over rice with cilantro & lime |
| 4 tbsp yellow curry paste | |||||||
| 2 15-oz / 400 ml cans coconut milk (high quality) | |||||||
| 1-2 cups / 240-480 ml chicken stock | |||||||
| 4 medium potatoes, peeled, bite-size pieces | |||||||
| 4 carrots, peeled, sliced into 3 mm rounds | |||||||
| 1 yellow onion, wedges, halved | |||||||
| 2 chicken breasts, very thinly sliced | |||||||
| 1.5 tsp fish sauce, plus more to taste | |||||||
| 3/4 tsp salt, plus more to taste | |||||||
| 1.5 tsp sugar, plus more to taste | |||||||
| cilantro, for garnish | |||||||
| lime wedges, for garnish | |||||||
| jasmine rice, to serve |
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