Overview
Braised Chicken in Yellow Curry with Potato (Loose recipe from Pranee Halvorsen, I Love Thai Cooking) 1.5 cup coconut milk (1 can) 3 tablespoon yellow curry paste (3+) 2 chicken thighs + 5 legs: bone in and skin on 1.5 Large Sweet Onion, cut in large chunks 1+ cup dry roasted peanuts 2 large potato, cut into 1 inch cubes (or 4 large yellow potatoes) 1 tablespoon soy sauce 1 tablespoon tamarinds concentrate or rice vinegar 1 tablespoon sugar or as needed Heat coconut milk with yellow curry paste, ~ medium-high. Let it cook until oil is separated and curry is fragrant. Add chicken with onions, peanuts, and potato. Add water until all ingredients are well covered and water is 1 inch above top of all ingredients. (try less water) Bring to boil. When it comes to boil, turn the burner to medium-low heat. (took 1 hr to get to this point) Let it slowly cook with the lid on for 1/2 hour and stir occasionally. Don't stir hard. Stir ~once every 10 min. (stir every 20 min for 1.5 hs) When chicken is cooked but still holds it shape, take the lid off and cook until the sauce reach stew like consistency. (~ 3 hrs after boil) Will thicken when heat is off too. Stir in tamarind concentrate, soy sauce and sugar. Serve with jasmine rice.