Thai yellow curry chicken
Pailin's Kitchen · ♥ 4.4K likes · 290.1K views · 13 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4–5 whole bone-in chicken thighs
- 300 g potatoes
- ½ medium onion
- 1¾ cup coconut milk
- 1 cup cherry tomatoes
- 1½–2 tbsp palm sugar
- 1–2 tbsp fish sauce
- 1–2 tbsp tamarind juice
Bring part of the coconut milk to a boil over medium heat and reduce until very thick and the oil starts to separate; canned, homogenised coconut milk may not separate, which is fine.
- yellow curry paste
Add the curry paste and saute in the reduced coconut milk over medium heat a couple of minutes; the paste can burn.
Season with half the fish sauce and half the palm sugar so the meat is not bland; bring to a simmer and braise about 30 minutes.
Pierce each cherry tomato with the tip of a paring knife so it will not burst hot in the mouth.
Piercing cherry tomatoes so they don't explode
Add the potatoes and onion, and a little more water if needed; cook until the potatoes are done and the onions soft, 15 to 20 minutes.
Waxy potatoes and when to add onion
variation: add the onion at the beginning to melt into the sauce, or in the last few minutes to stay crunchy.
Turn off the heat, check the chicken is fork tender, skim off excess fat if wanted.
Taste and adjust with more fish sauce, some of the remaining palm sugar and about a tablespoon of tamarind juice; taste again.
Stir in the cherry tomatoes off the heat so the residual heat warms them through.
Tomatoes in, serving with rice