Yellow Thai Curry (Gaeng Ka-Ree Gai)
2 (14 ounce) cans coconut milk, unshaken
2 teaspoons to 1 tablespoon red curry paste or yellow curry paste
1/2 teaspoon turmeric (if using red curry paste)
2 teaspoons yellow curry powder (if using red curry paste)
1 pound boneless, skinless chicken, cut into chunks
1 potato, peeled and cut into chunks
2 tablespoons fish sauce
1 tablespoon palm sugar or light brown sugar
Jasmine or sticky rice
Lemon grass* (optional)
Carefully open coconut milk cans, spoon thick coconut cream from top and put in wok, frying pan or medium saucepan. Heat over medium-high heat until bubbly. Add curry paste (and curry powder and turmeric, if using) and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface. Optional additions: If adding ginger, garlic and lemon grass, add with curry paste. Add chicken and stir-fry 2 to 3 minutes or until chicken is coated with curry paste.
Add remaining coconut milk, potato, fish sauce and palm sugar, and simmer 15 minutes or until chicken and potato are cooked. Serve with jasmine rice or sticky rice.
Yields 4 servings.
* To enhance flavors, add one or more of the following to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.