#72 Try 100 new recipes (45/100): Thai Yellow Curry

Made Thai Yellow Curry for dinner group last night! I had tried yellow curry before and felt disappointed. This recipe did not disappoint! 5/5 stars.

2 Tbsp vegetable oil
1 can coconut milk 19 0z (coconut cream)
3 tbsp yellow curry
2 Tbsp fish sauce
2-3 medium size potatoes
2 carrots
1 onion
1-1.5 chicken breasts
2 blocks palm sugar

optional garnish: cilantro, red pepper, or kaffir lime leaves

1. On medium heat, put vegetable oil in a pot. Add curry paste and stir-fry for 2-3 minutes.
2. Add 1/3 can coconut milk and stir-fry for 3-5 minutes until they are bubbling
3. Add chicken and stir-fry for about 4-6 minutes
4. Add the rest of the coconut milk and 1/2 can of water (use coconut milk can)
5. Add potatoes, carrots, and simmer for 10 minutes.
6. Add onion, fish sauce, and sugar.
7. Simmer for 20 minutes. If curry sauce is too thick, add a little water. If there's too much liquid, let it simmer longer.
8. Remove from stove. As always, if you find the recipe to be too mild, add a little fish sauce or sugar to suit your personal taste. Serve with Jasmine rice.

Note: I doubled this recipe, and it made enough for the 8 people who came to dinner group, plus 4 tupperwares of leftovers. So I think a single batch would comfortably feed 8.