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Yellow chicken curry
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Ingredients:
  • 5 desiree potatoes, peeled, quartered
  • 18.40 gm vegetable oil
  • 1 large onion, cut into thin wedges
  • 1kg chicken thigh fillets, chopped
  • 56.00 gm yellow curry paste
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
  • 400ml coconut milk
  • 56.25 gm white sugar
  • 62.50 gm water
  • 1 small Lebanese cucumber, peeled, seeds removed and finely chopped
  • 40.00 ml rice vinegar
  • 20.00 ml roasted peanuts, chopped
  • 1 small red chilli, seeds removed, finely chopped
Instructions:
  • Cook the potatoes in a saucepan of water until they are tender. Once cooked, drain the potatoes and rinse them in cold water.
  • In a large saucepan or wok over medium-high heat, sauté the onion until tender (3 to 4 minutes). Add the chicken and cook until browned.
  • Combine potatoes, curry paste, brown sugar, fish sauce, and coconut milk in a pan. Stir until fully mixed. Bring to a boil, then simmer for 30 minutes. Serve with Adjat sauce.
  • In a saucepan, gently dissolve sugar in water over low heat. Once sugar is fully dissolved, bring to a boil, then simmer for 3 minutes. Remove from heat, transfer to a bowl, and let cool. Stir in the remaining ingredients until well combined.

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