Thai Yellow Curry with Chicken and Potatoes
Gaeng karee gai: a mild, fragrant Thai yellow curry where the paste is fried in coconut cream until the oil separates, then simmered with chicken thighs, tender Yukon Gold potatoes and shallots in coconut milk and broth, seasoned with fish sauce, a little brown sugar and lime. Golden from turmeric, gently spiced and rich without much heat.
At a glance
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