Kaeng Kari Gai (Thai Yellow Curry with Chicken)

Ingredients

• boneless chicken thighs, cut into chunks600 g
• yellow curry paste4 tbsp
• coconut cream (thick top of the can)120 ml
• coconut milk400 ml
• yellow onion, sliced1
• waxy potatoes, cubed400 g
• fish sauce2 tbsp
• palm sugar1 tbsp
• chicken stock or water200 ml
• kaffir lime leaves, torn3
• Thai basil leavessmall handful
• cucumber relish (ajat), to serveoptional

Steps

1. 1

   Fry coconut cream until oil splits.

   In a wide pan over medium heat, fry the coconut cream until the oil splits out and the cream turns yellow-tinged, about 5 minutes.

2. 2

   Fry curry paste until fragrant.

   Stir in the curry paste and fry until deeply fragrant and the kitchen smells like turmeric and toasted spice, 2 to 3 minutes.

3. 3

   Add chicken and coat with paste.

   Add chicken and turn to coat in the paste. Cook 3 minutes until the surfaces seize.

4. 4

   Add liquids and aromatics, simmer.

   Pour in coconut milk and stock, add potatoes, onion, and torn lime leaves, and bring to a gentle simmer.

5. 5

   Simmer curry until cooked through.

   Simmer uncovered until potatoes are tender and the chicken is cooked through, 20 to 25 minutes. Season with fish sauce and palm sugar — the curry should ride sweet-salty with a low turmeric hum.

6. 6

   Finish with basil and serve.

   Finish with Thai basil and serve over jasmine rice with cucumber relish on the side.