The Beginner's Thai Curry (even for kids!)

By Pailin's Kitchen · 45 min

Ingredients

Instructions

1. In a medium pot, bring ¾ cup (180 ml) of the coconut milk to a boil over medium-high heat. Add the curry paste, mix well, and lower the heat to medium.
2. Keep stirring until the mixture is very thick and the oil separates from the paste. If it does not separate, continue anyway.
3. Add the remaining coconut milk, the chicken, 1 tablespoon fish sauce, 1 tablespoon palm sugar, 1 tablespoon tamarind, and just enough water to barely cover the chicken. Bring to a simmer and cook gently for 30 minutes.
4. Meanwhile, pierce each cherry tomato with a knife tip, making a half-inch cut to let the juice escape.
5. Once the chicken is done, add the potatoes and onion and simmer 15 more minutes, until the chicken is fork-tender and the potatoes are cooked. Add water as needed to keep the potatoes barely submerged.
6. Taste and adjust with the remaining fish sauce, sugar and tamarind. Turn off the heat, stir in the pierced tomatoes, and let the residual heat cook them for a few minutes.
7. Sprinkle with fried shallots if desired and serve with jasmine rice.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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OnionTomatoRicePotatoShallotChicken thighCoconut milkCherry tomato