THAI YELLOW CURRY

Ingredients

• 5-6 Tablespoons Yellow Curry Paste
• 1 13.5oz can of Coconut Milk
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Sugar
• 1-2 Tablespoons Tamarind Paste
• 2 lb (900g) Bone-In Chicken Thigh
• 1 Cup Water
• 1 Cup Carrots
  • Chopped into discs
• 1 Cup Potatoes
  • Chopped into 1″ Chunks
• 1/2 Medium Onion
  • Cut into 1cm strips
• Red Chili Crisp to taste
• 1 Teaspoon Minced Garlic
• 1/2 Cup Cherry Tomatoes
• Rice to accompany

Directions

Start the sauce and chicken cooking and then prep the veggies.

1. In a medium pot, bring 3/4 Cup coconut milk to a low boil, add the curry paste, mix well and turn the heat down.
2. Heat and stir until thickened.
3. Add 1 1/4 Cup coconut milk and mix.
4. Add the fish sauce, sugar and tamarind and mix to combine.
5. Add the chicken and slowly add water until chicken is mostly submerged. Bring to a low simmer, cover and let chicken cook for 30 minutes.
6. Cook the rice.
7. Prep the carrots, potatoes and onion and set aside. Pierce the cherry tomatoes with tip of knife or skewer.
8. Once chicken is cooked, add potatoes, carrots, onion, red chili crisp and garlic . Add more water if needed to submerge the veggies. Cover and cook an additional 15 minutes or until veggies soften.
9. Remove from heat and add the tomatoes. Serve over rice.

Notes:
Throw in small spinach leaves or broccoli when serving for more green!

Taste as you go and add more paste, fish sauce or tamarind paste as needed.