Chicken yellow curry

Chicken yellow curry

3-4 chicken drumsticks (I prefer corn fed ones)

400ml coconut milk (I prefer ‘Chaokoh’ brand)

1tbsp Thai yellow curry (I prefer ‘Mae Ploy’ brand), more if you prefer it spicier or less it you want it less spicy

1-2 potatoes, chopped

2tbsp fish sauce and hint of granulated sugar

1 onion, chopped

1)    Pour the coconut milk into a pot and heat it until it is boiled. Keep stirring for a couple of minutes.

2)    Add 1tbsp yellow curry paste (more if you want it spicier or less than 1 tbsp if you want it less spicy). Stir until the curry paste is dissolved.

3)    Add the chicken drumsticks and boil until they are cooked.

4)    Add the chopped potatoes and onions. Boil until the potatoes go soft.

5)    Season the curry with 2tbsp fish sauce and hint of sugar. Adjust the seasoning to suit your taste.

     [Note: you can also make ‘Massaman’ curry by using this recipe, just change the curry paste and add some peanuts]