Yellow Thai Chicken Curry Recipe

The Yellow Coconut Chicken Curry (Kaeng Kari) is one of the most mouthwatering Curry Recipes from Thailand. Most probably this recipe is originated to the islamic Thai cuisine. A bit uncommon is the use of potatoes, while the Curry is eaten with Thai rice, but in many Asian countries potatoes are seen as a vegetable, not as a side-dish. The recipe for a yellow Thai chicken curry is quite easy and You´ll don´t need many exotic ingredients. We use for our chicken curry salt, while many Thai chefs still use fish sauce. Nowadays the modern Bangkok cuisine is switching over to the use of salt for a lot of Thai dishes, but there are still many recipes, where fish sauce is the better choice. For our recipe we use a combination from red curry paste and curry powder, which we think is more aromatic, alternatively, You can use a yellow curry paste, if You´ll do so skip the curry powder.

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Picture: Yellow Thai Chicken Curry

Recipe: Yellow Thai Coconut Chicken Curry
(Kaeng Kari):
Ingredients:
oil to fry
500 g chicken drumsticks
2 small onions
250 g potatoes
2-3 tablespoon red curry paste
3-4 tablespoons yellow curry powder
500 ml coconut milk
approx. 100 ml water or asian chicken broth
1-2 teaspoons palmsugar
salt or fish sauce to season
1 big red chili pepper to garnish

Prepararation:
Peel the potatoes, cut them to quarters and cook them, until nearly done in salted water. Heat oil in a pot and roast the chicken drumsticks gently, add the red currypaste and stir well, add the yellow currypowder and roast until it smells aromatically, then deglaze with water. Add the coconutmilk and the onions and let it simmer for about 30 min, by stiring frequently. Now add the pre cooked potatoes and season with palm sugar, salt or fishsauce. Let the the curry simmer for another 5 minutes, then garnish with small chili stripes and serve the yellow chicken curry with Thai jasmine rice.

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