Thai Yellow Curry Recipe


for accompanying side-dish (ajad):


Peel and cut potatoes into small (thumb-sized) lumps

Boil for 15 mins in lightly salted water (they should be firm still)


Put curry paste into a pan with a little oil and heat GENTLY

Add 1/2 a glass of water to the paste a little at a time

(each time wait for red oil patches to develop on the surface)

Cut chicken into large lumps (e.g. divide thighs into two pieces - leave bones in and skin on)

Add chicken to paste, stir in so that paste covers chicken

Increase heat to cook chicken thoroughly.

After 5-10 mins increase heat some more and add coconut milk a little at a time (each time wait for red oil patches to appear)

Bring to boil, add twice as much water as you added coconut milk

(tip - add water to the empty coconut milk can/carton)

Drain the cooked potatoes and add to the curry

Add two desert spoons of fish sauce and one teaspoon of sugar

Taste -

If too salty add more sugar

If too sweet add more fish sauce

When taste is OK turn to low heat, simmer for 10-15 mins

Accompanying side-dish (ajad)

Slice 1" cucumber, then chop into 60degree sectors

Slice a large red chilli

Slice half as much onion as you have cucumber into similar sized pieces

Mix 1 teaspoon salt, 2 sugar into a small bowl; add a little boiling water until dissolved

Add the cucumber, chilli and onion. Cover with clear malt vinegar.

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