Thai Yellow Curry
Thai Yellow Curry paste is unusual for its subtle use of Indian spices that blend harmoniously with the ingredients more normally associated with Thai curries to create a mild curry dish that is popular with those who don’t want a full blown Thai Spicy experience! This dish is also accompanied by an easily made relish named “ajat” that is a wonderful palette cleanser, it would be unthinkable to serve this dish in Thailand without the relish so I would really recommend following the easy steps to make it.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 packet of My Thai Curry Yellow Curry paste.
- 500 g of chicken breast or thighs.
- 250 g small or baby potatoes.
- 400 mL Coconut milk.
- 2 medium white onion plus 1 more for garnish (optional).
- Coriander for garnish.
- 1 part sugar.
- 1 part white vinegar.
- 1 small red onion or shallot.
- 1 mild red or green chili.
- 1 piece of cucumber.
Instructions
- 1
Mix one part sugar with one part white vinegar (don’t use brown vinegar!) The amount of vinegar and sugar used depends on how much ajat you are going to serve, you will need enough to cover the vegetables. Warm for 20 seconds in a microwave or boil together until sugar is dissolved. Put to one side and allow to cool down.
- 2
Chop the remaining chillies, cucumber and onion into small pieces and place in a small serving bowl.
- 3
When you are ready to serve the curry you can pour the vinegar sugar mixture into the bowl and mix thoroughly.
- 4
If you’re going to serve the curry with the fried onion garnish it is easy to make this ahead of the curry, thinly slice the required amount of onions and fry in vegetable oil and drain on kitchen paper and set aside. An alternative to this is buying the pre-cooked crispy onions available in most supermarkets these days.
- 5
If you have baby potatoes boil until just tender and set aside. If the potatoes you have are a little larger then halve them and boil till tender.
- 6
Slice the onions into rings around 1 cm thickness and then quarter them and set them aside.
- 7
Cut the chicken into chunks and heat in the pan with a spoonful of vegetable oil until it is just starting to brown.
- 8
Add the curry paste to the pan and bring to a simmer.
- 9
Add half a can of coconut milk, if possible try to use the thicker half of the coconut milk at the top of the can and cook for another three minutes.
- 10
Add the potatoes and the sliced onions and stir through.
- 11
Add all or some of the remainder of the coconut milk depending on how thick you like your curry to be.
- 12
Cover the pan and simmer over a low heat for 20 minutes. Allow to cool for 10 minutes.
- 13
Pour the vinegar sugar mixture over the ajat ingredients and stir through.
- 14
Serve the curry with a garnish of coriander with rice and the ajat relish on the side. The relish is eaten as you would with any relish or chutney, my preference is to just scoop the chopped vegetables onto my plate leaving any liquid behind. Enjoy!