Thai Yellow Curry | Gang Garee Gai

INGREDIENTS (2-3 pax)

• 350 ml coconut milk
• Packet Yellow curry paste
• 2 medium breasts
• 1-2 cups water
• 2 medium potatoes
• 1 onion
• 1 cup baby corn
• Fish sauce to taste
• 1/2 teaspoon sugar

INSTRUCTIONS

1. Parboil the potatoes for ~5 minutes.
2. Boil up 1/2 the coconut milk and add the yellow curry pate.
3. Add the chicken, coat in the curry paste, and cook until it’s done.
4. Add the rest of the coconut milk (add water IF necessary).
5. Add the potatoes, onions, and baby corn and cook until just done, but still firm. Adjust seasonings with fish sauce and sugar to taste.
6. Garnish with thinly sliced kaffir lime leaves and red peppers, if you like.

Serve with rice.