Friday, July 28, 2017


Yellow Chicken Curry (Kaeng Karri Kai)


Serves 5-7


T=tablespoon; C=cup

1 lb chicken breast, skinned and boned [can substitute 1.5 lb chicken legs, cut in half]
2 T oil
2 cloves garlic, sliced
1 onion, peeled and cut into wedges
3 T Yellow Curry Paste
2.25 C thick coconut milk
1 small potato and 1 small sweet potato, peeled, and cut into chunks
1 C frozen corn (thawed) or 1 C green beans
2 kaffir lime leaves, shredded (optional)

  1. Cut chicken into even-sized chunks (or halve chicken legs)
  2. Heat oil in wok, fry garlic and onion 3 minutes. Add curry paste and fry 1 minute.
  3. Stir in half the coconut milk and bring to boil. Boil rapidly 5 minutes, stirring occasionally. Stir in remaining coconut milk, bring to boil, and add potatoes, sweet potatoes, and chicken. If green beans are raw, add now.
  4. Reduce heat and simmer gently 20-30 minutes, or until chicken is cooked and potato is tender. Add corn or green beans [if already cooked] in last 5 minutes.
  5. Spoon into serving dishes and sprinkle with lime leaves

Serve with rice.

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