Southern Yellow Chicken Curry – Kang Kai Kole

Ingredients

3 lbs of Skinless boneless chicken thighs

2 19oz cans of Coconut milk – Mae Ploy brand

4 Extra large carrots

3 Large Potatoes

2 Tbsp Tamarind juice

Seasoning

5 Tbsp Tamarind juice

4 Tbsp Fish sauce

3 Tbsp Thai palm sugar

1 tsp salt

Curry Paste

Yellow Curry Paste

Method

Gather your ingredients
Grate the palm sugar and set aside
Make the Tamarind Juice Cut a nice size chunk of the Seedless Tamarind and soak in water fir 15 minutes Squeeze pulp to extract juices Repeat until Juice has a full consistency
Chop Potatoes and Carrots into medium bite size pieces
Technique: Cut carrots on a 45 degree angle and then roll the carrot ¼ turn cut again. This creates techniques creates unique shaped pieces
Cut potato into bites size pieces
Chop chicken into bite size pieces It is easy to chop the chicken when it is slightly for frozen
Gather everything next to your pot
Simmer 1 can of Coconut milk until the oils rise to the surface Then stir in the curry paste Add chicken and simmer of about 10 minutes Add Carrots and potatoes and second can of Coconut milk Simmer for approximately 45 minutes stirring constantly
When the chicken is almost done add all the Seasoning
Your done
Server with jasmine rice
I always make a extra for Lunch