Recipe for cooking Yellow Thai Curry

Recipes from Thailand :: Thai Sauces, Marinades and Condiments

2 (14 ounce) cans coconut milk, unshaken
2 tsp. to 1 Tbsp. red curry paste or yellow curry paste
1/2 tsp. turmeric (if using red curry paste)
2 tsp. yellow curry powder (if using red curry paste)
1 lb. boneless, skinless chicken, cut into chunks
1 potato, peeled and cut into chunks
2 Tbsp. fish sauce
1 Tbsp. palm sugar or light brown sugar
Jasmine or sticky rice
Ginger* (optional)
Garlic* (optional)
Lemon grass* (optional)

Carefully open coconut milk cans, spoon thick coconut cream from top and put in wok, frying pan or med. saucepan. Heat over med.-high heat until bubbly. Add curry paste (and curry powder and turmeric, if using) and stir-fry 2 to 3 mins. or until an oily sheen comes to the surface. Optional additions: If adding ginger, garlic and lemon grass, add with curry paste. Add chicken and stir-fry 2 to 3 mins. or until chicken is coated with curry paste.

Add remaining coconut milk, potato, fish sauce and palm sugar, and simmer 15 mins. or until chicken and potato are cooked. Serve with jasmine rice or sticky rice.

Yields 4 servings.

* To enhance flavors, add one or more of the following to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.