Yellow Curry (Gaeng Kari)

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Ingredients

500g chicken thigh, cubed 4 tbsp yellow curry paste 400ml can coconut milk 2 potatoes, peeled and cubed 1 onion, quartered 1 carrot, sliced 2 tbsp fish sauce 1 tbsp palm sugar 1 tbsp tamarind paste 1 tsp turmeric powder 3 tbsp vegetable oil 5 curry leaves (optional) 1/2 cup frozen peas Fresh cilantro for garnish

Detail Steps and Procedure

1. **Prepare vegetables:** Cut potatoes into 1-inch cubes. Slice carrot into rounds. Quarter onion. Have all ingredients ready.2. **Fry curry paste:** Heat oil in a large pot over medium heat. Add yellow curry paste and turmeric powder. Fry for 2 minutes, stirring constantly.3. **Cook chicken:** Add chicken pieces and stir to coat with curry paste. Cook for 5 minutes until chicken is mostly white on the outside.4. **Add coconut milk:** Pour in coconut milk and stir well. Bring to a gentle simmer.5. **Add hard vegetables:** Add potatoes, carrot, and onion. If using curry leaves, add them now. Simmer uncovered for 15-20 minutes until vegetables are tender.6. **Season:** Stir in fish sauce, palm sugar, and tamarind paste. Adjust seasoning to taste.7. **Add peas:** Add frozen peas and cook for 2-3 minutes until heated through.8. **Finish:** Remove from heat. The curry should be creamy with tender vegetables. If too thick, add a splash of water.9. **Serve:** Garnish with fresh cilantro. Serve hot with jasmine rice or roti.

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