Here we are again with another fantastic recipe Khwanjai and I just cooked up with a full video tutorial to compliment it, if you’re not a member yet you can read about Khwanjai’s Free Thai Cooking Classes here
Back to the recipe at hand, when we were cooking this, (it’s a slow cook) and during the scenes we cut out (where one would get bored merely watching a pot boiling) I had time to reflect!
The aroma was continuously changing and developing during the cooking, it was an intoxicating assault on my senses, I imagined a room full of guests, great banter and laughter, wine flowing and the conversation turning quickly to the aroma that would inevitably permeate the room full of drooling and salivating guests, they just would not be able to help themselves. The aroma of Thai Coconut Chicken Yellow Curry is that seductive!
There is a short version of the recipe below so you can see how simple it is to make, and the full details for this delightful Chicken Yellow Curry Recipe can be found at Thai Recipe Videos. You’ll also find links to some recipes that would make a great accompaniment to this delicious Yellow Curry Recipe.
Preview of the Video Tutorial (tiny low/res version)
The Full video tutorial is packed with top tips with a surprise bonus top tip at the very end
Sign up for Khwanjai’s Free Mini course, you’ll learn how to make a 7 recipe Banquet dinner and if you don’t want to make a banquet, no problem, every recipe is a delight in it’s own right!
You can decide later if you want to upgrade to Silver membership or not.
Chicken Coconut Curry Recipe
(Gaeng Karee Gai)
How to Make Chicken Coconut Curry
Ingredients:
Serves 4
2 Large Chicken Legs
750 ml Coconut Milk
1 Large Potato
2 Onions
1tbs Yellow Curry Paste
1 tbs Fish Sauce
1 tbs Palm Sugar
2 ts Chicken Stock powder
2 Cups of water
Preparation:
Cut potato into cubes
Peel and cut onions into chunks ie.
Cut chicken legs in half and slice each piece open to expose the bones
Cooking:
Pour 1 cup of Coconut milk into a hot wok bring to boil and stir occasionally until it reduces and cracks
Add Yellow Curry Paste and stir in well
Add your chicken pieces and turn until coated..
Next add Fish sauce, Chicken stock, Palm sugar, stir well in
Add another cup coconut milk and 1 cup of water bring back to boil and simmer for 10 minutes turning the chicken occasionally
Add potatoes, onions, the 3rd cup coconut milk, and a little more water and cover, leave to boil/simmer until chicken and potatoes are cooked through
Test for flavour and adjust if required
Lastly… lovingly ladle your latest creation into your best serving dish (sling it into a bowl) and …….
Done!
You just learned how to make Coconut Chicken Yellow Curry
Serving suggestions:
Serve into a nice serving dish place on your table with hot Jasmine rice, garnish with crispy, deep fried shallots and share. (see our frying shallots video tutorial) Thai Curries in general are richly flavoured and so to gain the fullest enjoyment from your meal it is wise to choose a good accompanying dish
This lovely Yellow Chicken Curry Recipe makes a fantastic centre piece to virtually any Thai banquet as it is richly flavoured with Coconut, Turmeric and of course Chillies but it’s a creamy curry sauce not overly spicy so will contrast and compliment many styles of cooking. Try our Thai Steamed Eggs Recipe (like a soufflé) or perhaps a nice Pork Stuffed Omelette Recipe (savoury, sweet and filling) Want something to chew on? Try our Pork and Luttuce Soup recipe also don’t forget to try our Egg Fried Rice Recipe packed with more top tips on how to cook truly fantastic fried rice and a great addition to just plain rice
Enjoy!
Done!
Warmest Regards
Jules (and her indoors)