in Thailand

Yellow chicken curry from the wok

updated

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Ingredients for 4 servings:

  • 2 tbsp oil
  • 2 spring onions
  • 1 large onion(s)
  • 3 garlic cloves, chopped
  • 750 ml coconut milk
  • 500 g chicken breast fillet(s), in approx. 2 cm cubes
  • 4 m.-sized potatoes
  • 3 tbsp curry paste, yellow
  • 40 ml fish sauce
  • 2 tbsp sugar
  • possibly cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the potatoes, roughly dice them, and cook in salted water until tender. Slice the onion and spring onions, and chop the garlic cloves. Sauté the onions, spring onions, and garlic in hot oil and remove. Add the coconut milk to the wok, bring to a boil, and cook the chicken. Season with curry paste, fish sauce, and sugar. Add the onions, garlic, and diced potatoes and heat through. Add a dash of cream to taste. Serve with basmati or fragrant rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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