thai yellow curry with chicken

Aromatic and mild

Thailand

Main course
4 persons
40
Medium

This Thai yellow curry is aromatic and not spicy in flavor. The tamarind, pineapple and tomatoes provide a fresh taste sensation. If necessary, make this curry a day in advance so the flavors are even more intense.

Ingredients

- 2 slices Palm Sugar Slices

- 2 tablespoons Fish Sauce

- 2 packets Coconut Milk Tetra Pak (18% Fat)

- 1 packet Thai Yellow Curry Spice Paste

- 1 teaspoon Chilli Powder (Extra Hot)

- 2 tablespoons Tamarind Paste

- 200 g Fried Onions

1 can of pineapple chunks

400 g diced chicken thighs

400 ml water

600 g firm potatoes, peeled in pieces

2 onions, in large pieces

1 box of cherry tomatoes, halved

Preparation method for thai yellow curry with chicken

Peel and slice the potatoes. Peel and chop the onion into large pieces. Halve the cherry tomatoes and dice the chicken.
Shake the coconut milk well and put 1 packet in a saucepan and let it boil down a little over low heat. Then add the yellow curry paste. Slowly simmer while stirring until the flavor and aroma have fully developed.
Add the chicken to the pan and stir through the curry so that everything is well coated and the oil comes out. Add the other packet of coconut milk with 400 ml of water, 2 tablespoons of fish sauce and 1 piece of palm sugar and simmer for 5 minutes.
Add the potatoes and onion and cook for 10 minutes until the potatoes are tender.
Meanwhile, cook 320g jasmine rice in a rice cooker or according to package directions.
Now add the tamarind paste, 1 slice of palm sugar, the pineapple pieces, the cherry tomatoes and, if necessary, a little more water and simmer for another 5 minutes. The curry should be light and not too heavy and thick.