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Thai Recipe Yellow Coconut Chicken Curry Kaeng Kari
By Thai-Eyes | September 19, 2008
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,
Recipe: Yellow Thai Coconut Chicken Curry (Kaeng Kari):
Ingredients:
oil to fry
500 g chicken drumsticks
2 small onions
250 g potatoes
2-3 TS (table spoon) red currypaste
3-4 TS yellow curry powder
500 ml coconut milk
approx. 100 ml water
1-2 TS 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 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.
Garnish with small chili stripes and serve the yellow chicken curry with Thai jasmin rice.
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