Yellow Chicken Curry (Kaeng
Karri Kai)
(Thai)
Serves 5-7
ENTREE
T=tablespoon; C=cup
Ingredients
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)
Directions
-
Cut chicken into even-sized chunks (or halve chicken legs)
-
Heat oil in wok, fry garlic and onion 3 minutes. Add curry paste and fry 1 minute.
-
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.
-
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.
-
Spoon into serving dishes and sprinkle with lime leaves
Serve
with rice.
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