• Ingredients:
500g chicken or beef
2 tablespoons yellow curry paste (Gaeng ka-ri)
1/2 cup coconut cream
3 cups coconut milk
2 tablespoons fried shallots
2 teaspoons fish sauce
3 peeled and boiled small potatoes, cut into
2 inch thick dice.
(Recipes are available at Henlong Market, please ask for package.)
• Instruction:
Heat the wok with medium high and add thai yellow curry paste, stir-fry till good smell. Add coconut cream. Then add chicken (or beef) and cook and pouring into a pot. Add coconut milk and fish sauce. Cook the meat until it is tender, add the potato. Remove from heat when done, dip into serving bowl, and sprinkle with fried shallots. Serve with cucumber relish. Cucumber Relish Mix the 1/3 cup vinegar, 2 teaspoons sugar, and 1 teaspoon salt in a pot, bring to a boil, strain and allow to cool. Slice the 4 cucumbers, 2 shallots, and 1 red spur chilli just before serving and add the vinegar mixture.
