Thai Yellow Curry (Gaeng Kari Gai)

Ingredients

• 1.5 lbs boneless chicken thighs, cut into chunks
• 3 tbsp yellow curry paste
• 1 tsp curry powder
• 2 cups coconut milk, divided
• 2 potatoes, peeled and cut into chunks
• 1/2 onion, sliced
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1/2 cucumber, thinly sliced, for serving
• 2 tbsp white vinegar
• 1 tbsp sugar
• 1 shallot, thinly sliced
• Cooked jasmine rice, for serving

Before you cook

• Cut the chicken into even bite-sized chunks.
• Peel and cube the potatoes, keeping them submerged in water so they do not brown.
• Stir the vinegar, sugar and a pinch of salt together, then add the cucumber and shallot slices to make a quick relish.

Steps

1. Scoop the thick cream from the top of the coconut milk into a pot over medium heat.
2. Fry the thick coconut cream for 3 minutes until it glistens and separates slightly.
3. Add the yellow curry paste and curry powder and fry for 2 minutes until fragrant.
4. Add the chicken chunks and stir to coat them in the paste.
5. Pour in the remaining coconut milk and 1 cup of water.
6. Bring to a gentle simmer and cook for 10 minutes.
7. Add the potatoes and sliced onion and simmer for 15 minutes until the potatoes are tender.
8. Stir in the fish sauce and palm sugar.
9. Simmer for 5 more minutes, stirring occasionally, until the sauce thickens slightly.
10. Taste and adjust with more fish sauce or sugar as needed.
11. Serve hot over jasmine rice with the cucumber relish alongside.