Anybody that knows me knows how much I love Asian food. Thai food is one of my favorite. A delicious buttery yellow curry, papaya salad, spring rolls and my all time favorite Tom Kah Gai soup are my usual Thai order. I am currently working on perfecting my Thai yellow curry recipe. This is my first attempt and it went pretty well I think. I slightly modified the recipe I found here.
- 2 14-ounce can of coconut milk
- 2-3 tablespoons yellow curry paste (this depends on the taste you are looking for
- 2 large chicken breast
- 4-6 cups water
- 2 medium potatoes
- 1/2 of a large onion
- 1 cup of baby carrots (or I really like those crinkle cut carrots, they hold the sauce better)
- 1/2 cup green cabbage
- 2-3 teaspoon fish sauce
- 1 1/5 teaspoons brown sugar
- Prepare your ingredients. Slice the onion, carrots, cabbage and chicken into bite-sized pieces. Peel, cut, and parboil the potatoes for ~10 minutes and the carrots in the last 2 minutes Set aside.
- Open a can of coconut milk and scoop the top thicker cream part into a pan. Heat this cream over medium heat until the oil just starts to separate from the milk. Then add the yellow curry paste and saute with the cream until it becomes fragrant.
- Add the chicken, coat in the curry paste, and cook until it’s done. Then add the rest of the coconut milk and water and bring to a boil. Let cook until the consistency of the curry is what you prefer. You can use less water if you want a shorter cooking time.
- Add the potatoes, onions, and carrots and cook until just done, but still firm. Add the cabbage near the end, over cooked cabbage is gross. Adjust seasonings with fish sauce and sugar to taste.
- Garnish with fresh cilantro. Serve with jasmine rice.