Monday, February 20, 2012

Thai Yellow curry

You can use any vegetable you like, pumpkin, long bean, eggplant, ect...

2 chicken breasts cut into bite site
2 potatoes cut into chunk
1 cup of sliced bamboo
3-5 kaffir lime leaves slice thin
2 T of yellow curry paste
1 can of coconut milk or cream
11/2 cans of water, measure it from the coconut can
2-3 tbsp of fish sauce
2 T of sugar
1 small onion sliced or half big onion.

1- In a medium sauce pan heat 1 T of coconut milk over medium heat,
2- Add curry paste and fry until fragrance, make sure you break the curry paste and add half can of coconut milk cook for 1 minute then add chicken leg cook for 2 to 3 minutes and add the rest of coconut milk with one can of water from the coconut can.
3- Add potatoes, sugar, fish sauce, cook for 5 more minutes until the potato is soft.
4- Add kaffir lime leaves cook until the chicken is done, add sliced onion and cook for a minute.
5- Taste your curry to your liking and turn the heat off.
6- Serve the curry with rice or French bread.

1 comment:

  1. Great post. I have posted on making a Thai red curry paste.