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Chicken Thai yellow curry served with Ajard cucumber relish sauce
Introduce
Chef :
cheriejonesChicken Thai yellow curry served with Ajard cucumber relish sauce
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.
Ingredient
Food ration :
2-4 servingsCooking time :
30 -40 minutes
400 ml
coconut milk
1
Onion
1
Potato
1
carrot
1 Tbsp
fish sauce
Pinch
salt
1 Tbsp
palm sugar
2 Tbsp
cooking oil
400 g
chicken (boneless)
1/4 cup
sugar
1/4 cup
vinegar
Cooking instructions
* Step 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.
* Step 2
Heat oil in the saucepan over a high heat. Add curry paste and fry until it is fragrant.
* Step 3
Reduce the heat to medium and add 250ml of coconut milk.
* Step 4
Add chicken and cook until the meat is completely cooked.
* Step 5
Add fishsauce, palm sugar, and salt.
* Step 6
Add potatoes, onions, carrots, and the rest of coconut milk. Leave for 5 minutes with lid on.
* Step 7
Check the potatoes and carrots to ensure they are tender and cooked as per your liking.
* Step 8
Taste the curry and add more salt, if needed. Turn off the heat and serve.
* Step 9
To make Ajard cucumber relish, Heat up Vinegar and add sugar and pinch of salt.
* Step 10
Move them and cook them like you are making syrup
* Step 11
Turn off the heat and let it cool down.
* Step 12
Add chopped shallots, cucumber and chilli into the bowl and pour our Ajard sauce on Top.
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