All Thai curries are made in the same way. You start by heating thick coconut cream until the oil begins to separate from the milk. Then you add your curry paste and cook.
The only thing that can be a little tricky is selecting the curry paste, which you can by online or at your local Asian grocery store. You want to make sure the package says “Karee” which is a yellow curry paste used to make a thick curry made with potatoes, onion, and your choice of meat. If you don’t want to go through the hassle of getting all the ingredients then try out Trader Joe’s delicious pre-made Thai yellow curry sauce. It’s delicious and tastes very similar to the real thing.
1 14-ounce can of coconut milk
2 tablespoons yellow curry paste
1 large chicken breast
1-2 cups water
2 medium potatoes
1/2 of a large onion
1 teaspoon fish sauce
1/2 teaspoon sugar
Slice the potatoes and chicken into bite sized chunks. Parboil the potatoes in rapidly boiling water for five minutes so that they soften. Then set aside.
Open the can of coconut milk and scoop the top thicker cream part into a pan. Heat the cream over medium heat until the oil starts to separate from the milk. Then add the yellow curry paste and cook with the cream for a few minutes.
Mix the chunks of chicken in with the curry paste and cook until it’s done. Then add the rest of the coconut milk and water and bring to a boil. Let this cook until the consistency of the curry is what you prefer. Use less water if you wish to have a thicker sauce.
Add the potatoes and onions and cook until soft. Make sure you test it along the way, you don’t want the potatoes to become to mushy. Adjust the fish sauce and sugar to your preferred taste.
Serve with jasmine rice.