Name: Kaeng Kari Kai (Thai Chicken Yellow Curry) Recipe
Total time: 30 min
Yield: 4
Ingredients: 1/2 English cucumber; 2 large shallots or 1/2 medium red onion, peeled and sliced thinly lengthwise; 1 green or red jalapeno pepper, sliced thinly crosswise; 1/2 cup granulated sugar; 1/2 cup white distilled vinegar (no substitute); 2 tablespoons water; 1/2 teaspoon salt; 1/4 cup kari (karee) curry paste (see note); 1 1/2 cups full-fat coconut milk; 1 pound low-starch, waxy potatoes, peeled (optional) and cut into 2-inch cubes; 1 pound medium yellow or white onions, peeled and cut lengthwise into 6 wedges; 2 tablespoons fish sauce, or to taste; 1 pound boneless, skinless chicken breasts or thighs, cut into 2-inch cubes

Ingredients

(Servings: 4)

1/2 English cucumber

2 large shallots or 1/2 medium red onion, peeled and sliced thinly lengthwise

1 green or red jalapeno pepper, sliced thinly crosswise

1/2 cup granulated sugar

1/2 cup white distilled vinegar (no substitute)

2 tablespoons water

1/2 teaspoon salt

1/4 cup kari (karee) curry paste (see note)

1 1/2 cups full-fat coconut milk

1 pound low-starch, waxy potatoes, peeled (optional) and cut into 2-inch cubes

1 pound medium yellow or white onions, peeled and cut lengthwise into 6 wedges

2 tablespoons fish sauce, or to taste

1 pound boneless, skinless chicken breasts or thighs, cut into 2-inch cubes

Kaeng Kari Kai (Thai Chicken Yellow Curry) Recipe

Ingredients

Steps

Nutrition Facts

Comments

Kaeng Kari Kai (Thai Chicken Yellow Curry) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts