Chicken Thai yellow curry served with Ajard cucumber relish sauce

Name: Chicken Thai yellow curry served with Ajard cucumber relish sauce
Total time: 2400 s
Yield: 2-4 servings
Cuisine: British
Ingredients: 75 g lotus yellow curry paste; 400 ml coconut milk; 1 Onion; 1 Potato; 1 carrot; 1 Tbsp fish sauce; 1/2 Tsp salt; 1 Tbsp palm sugar; 2 Tbsp cooking oil; 400 g chicken (boneless); 1/4 cup sugar; 1/4 cup vinegar; Pinch salt; Cucumber; Shallots; Red chilli

cheriejones @cheriejones

Sussex, UK

Surprisingly, yellow curry is a Thai dish influenced by British cuisine – the British military presence in the region introduced Indian curry powder to Thailand, and yellow curry is the result of combining the curry powder with traditional Thai curry ingredients like lemongrass.

cheriejones @cheriejones

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Ingredients

30 -40 minutes

2-4 servings

75 glotus yellow curry paste
400 mlcoconut milk
1Onion
1Potato
1carrot
1 Tbspfish sauce
1/2 Tspsalt
1 Tbsppalm sugar
2 Tbspcooking oil
400 gchicken (boneless)
Ajard cucumber relish
1/4 cupsugar
1/4 cupvinegar
Pinchsalt
Cucumber
Shallots
Red chilli

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Steps

30 -40 minutes

1

Parboil the potatoes by placing in cold water, bringing to the boil, and cooking at a gentle heat for 3-4 minutes. Drain and leave them aside.
2

Heat oil in the saucepan over a high heat. Add curry paste and fry until it is fragrant.
3

Reduce the heat to medium and add 250ml of coconut milk.
4

Add chicken and cook until the meat is completely cooked.
5

Add fishsauce, palm sugar, and salt.
6

Add potatoes, onions, carrots, and the rest of coconut milk. Leave for 5 minutes with lid on.
7

Check the potatoes and carrots to ensure they are tender and cooked as per your liking.
8

Taste the curry and add more salt, if needed. Turn off the heat and serve.
9

To make Ajard cucumber relish, Heat up Vinegar and add sugar and pinch of salt.
10

Move them and cook them like you are making syrup
11

Turn off the heat and let it cool down.
12

Add chopped shallots, cucumber and chilli into the bowl and pour our Ajard sauce on Top.

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Cooksnaps

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cheriejones @cheriejones

on April 18, 2021 18:09

Sussex, UK

Love eating with passion so start cooking with passion. Thai cooking instructor, private chef, MLP Royal Thai culinary trained, Leiths Trained.**I don’t chat in the personal chat. If you have a question, please comment at the recipe. I will reply shortly.