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Thai Yellow Curry Chicken Print Version

Curries and Soups - Yummy and easy yellow curry chicken called

Yummy and easy yellow curry chicken called "Kaeng Ka Ri Kai" in Thai
Last Modified On: Wednesday, 21/December/2011 10:40:00am

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Yellow Curry Chicken Ingredients: chicken thigh, coconut milk, yellow curry paste, potato, onion, thin soy sauce, sugar  Ingredients
5 chicken thighs
1 can coconut milk
2 Tbsp yellow curry paste
2 potatoes
¼ head onion
2 ½ Tbsp thin soy sauce (or fish sauce)
2 Tbsp sugar
1 cup water 

Preparation
1. Peel potato skin, wash dirt, pat dry, then cut into dices.
Preparation for Yellow Curry Chicken: No.1 Peel potato skin and cut into dices

2. Peel onion, wash, pat dry, then coarsely slice into pieces.
Preparation for Yellow Curry Chicken: No.2 Peel onion and coarsely slice into pieces

3. Pour about 1 cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add yellow curry paste, stir until thoroughly mixed.
Preparation for Yellow Curry Chicken: No.3 Boil coconut cream on medium heat, add yellow curry paste and stir well

4. Let it boil until some oil appears on surface, stir constantly, then add cleaned chicken thighs.
Preparation for Yellow Curry Chicken: No.4 Simmer until some oil appears on surface, then add cleaned chicken thighs

5. Cook both side until they are well done, add the rest of coconut milk, and stir well.
Preparation for Yellow Curry Chicken: No.5 Cook both side until well done, add the rest of coconut milk, and stir well

6. Reduce heat to medium-low, simmer for 15 minutes, then add cut potato and sliced onion.
Preparation for Yellow Curry Chicken: No.6 Simmer for 15 minutes, then add cut potato and sliced onion

7. Add water, stir well, then season with thin soy sauce (or fish sauce) and sugar.
PReparation for Yellow Curry Chicken: No.7 Add water, stir well, then season with soy sauce and sugar

8. Stir thoroughly, taste as you like, simmer for 15-20 minutes until the potato and chicken thighs are tendered, then remove from heat.
Preparation for Yellow Curry Chicken: No.8 Simmer for 15-20 minutes until the potato and chicken thighs are tendered, then remove from heat

9. Spoon the curry in a bowl and serve immediately.

Spoon the curry in a bowl and serve immediately

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