Yellow Curry Thai Food 9

This yellow curry recipe is quite similar to Indian curries as it is made with the addition of curry powder. It is a creamy coconut milk based curry with potatoes making it popular with travelers in Thailand who are missing their native food. If you like, you may make this curry using chicken legs instead of chicken breast.

This type of curry is traditionally served with a type of cucumber salad that s commonly served in Thai restaurants in the West.

Thai Yellow Curry

Ingredients

• 300g (11/2 cups, 10oz) chicken breast - thinly sliced
• 250mls (1 cup, 8 fl. oz.) coconut milk or coconut cream 
• 250mls (1 cup, 8 fl. oz.) thin coconut milk
• 1 teaspoon yellow curry powder
• 100g (4 tablespoons) yellow curry
• 2 medium potatoes - peeled and cut into small cubes and boiled in water for 5 minutes (or other vegetables such as sweet potato, taro root or pumpkin)
• 40g (2 tablespoons) palm sugar
• 45mls (3 tablespoons) soy sauce

Cucumber Salad Ingredients

• 90mls (6 tablespoons) sugar syrup
• 30mls (2 tablespoons) white vinegar
• 4 tablespoons cucumber, thinly sliced
• 20g (11/2 tablespoons) ground, roasted peanuts
• 1 shallot - thinly sliced
• 1 tablespoon fresh coriander leaves - chopped
• A few slices of big, red chilli

Cooking 

1. Put the thick coconut milk into a wok and fry for 3-5 minutes stirring continuously, until the coconut oil begins to separate out. Then add the yellow curry paste and the yellow curry powder and fry for 1-2 minutes.
2. Once the paste is cooked, add the chicken and potato and cook until the outside of the chicken turns white. Then add the thin coconut milk and bring to the boil. Add the palm sugar along the side of the wok until it melts and then add the soy sauce. Simmer for about 5 minutes until the chicken and potato are cooked.
3. Mix the ingredients for the sauce together and serve with the yellow curry.