Thai Yellow Curry Chicken (Kaeng Kari Kai)

Thai Yellow Curry Chicken (Kaeng Kari Kai)

Winter is a great time for recipes that take a little more preparation time. Grind up the ingredients for this Yellow Curry Paste recipe in our Granite Mortar & Pestle or electric blender if you are short of time. The addition of potatoes will make it a welcome meal on a cold night. Serve with a simple Cucumber Salad (recipe below).

Ingredients

1. 500 grams (about 1lb) chicken (or beef)
2. 2 tbsp Yellow Curry Paste (follow link for recipe)
3. 3 peeled and boiled small potatoes
4. 3 cups coconut milk (3 16-oz. cans Chao Koh brand)
5. 2 tbsp fried shallots (already prepared or make your own)
6. 1 tsp sea salt

Preparation

Cut meat into 2 inch thick pieces (chicken) or slices (beef).

Fry the spice mixture in 2 tbsp. of the oil used for frying the shallots (if you are ambitious and have made your own fried shallots use that oil or simply use vegetable oil) adding the coconut cream (see note from Kasma below regarding coconut cream) in small amounts.

Then add the chicken and cook without stirring. Spoon into a pot. Add the coconut milk and salt. Cook the meat until tender, add the potatoes. Remove from heat when done, dip into serving bowl, and sprinkle with fried shallots. Serve with cucumber relish.

Cucumber Salad

1. Mix 1/3 cup vinegar, 2 tps. sugar; and 1 tps. salt in a pot, bring to a boil, strain and allow to cool.
2. Slice 4 cucumbers, 2 shallots, and 1 red chili (mild fresh chili, optional) just before serving and add the vinegar mixture.