Thai Yellow Curry With Chicken And Potatoes скачать в хорошем качестве

Thai Yellow Curry With Chicken And Potatoes

This is Thai Yellow Curry With Chicken And Potatoes. This is just a simple and delicious curry recipe that can be made with many variations. If you LOVE Thai food as much as I do then you should make this recipe I am sure you will love it! Find the recipe below. The Knives I Use In My Kitchen http://goo.gl/xjNp7I The Gear I Use To Sharpen My Knives: DMT W6X: http://amzn.to/1anfp2A DMT W6F: http://amzn.to/15hhl74 DMTW6CP: http://amzn.to/15hhyaq DMT W6E: http://amzn.to/1bSILDL DMT W8CXNB: http://amzn.to/19gxz4y DMT W8EFNB: http://amzn.to/129DEJP DMT W250CXNB: http://goo.gl/eS2Tu DMT250EFNB: http://amzn.to/19gydit SPECIAL PLATES: DMT D8EE: http://amzn.to/16FW1LO Spyderco 302UF: http://amzn.to/18Xq59O Spyderco 302U: http://amzn.to/18XqbhG Surgical Black Arkansas: http://amzn.to/129FPNu Ingredients: 1 lb Skinless boneless chicken thighs or leg meat. 3-4 Tbsp. Thai yellow curry paste. 4-6 Potatoes cut into halves. I used white rose potatoes. 2-4 Seeded plum tomatoes cut into chunks.(optional) 1/4 Cup fresh cilantro for garnish. 1 Bay leaf, or 5 curry leaves. I used curry leaves. 1/2 to 1 tsp. chili flakes or cayenne pepper, to taste (optional) 1/2 Brown onion slivered. 1/2 Red onion slivered. 4-6 Cloves garlic minced. 1 Thumb-size piece galangal OR ginger finely minced. 1 Can chicken stock or broth to keep curry flowing. 1 Can thick coconut milk 2-4 Tbsp. fish sauce 1-2 Tsp. white or brown sugar (optional) 1/2 Can baby corn spears. (optional) I used bamboo shoots. 2-3 Tbsp. Peanut oil for stir-frying 1-2 whole kaffir lime leaves OR 1 bay leaf or 4-6 curry leaves Method: 1. Heat your cooking oil in your wok or deep skillet . 2. Now add your finely sliced onions, garlic and ginger and saute for 5 or so minutes until all is soft. 3. Add your Thai yellow curry paste to the wok or skillet . 4. Add some of your chicken stock to help dissolve the curry paste and get it moving. 5. Let that cook evenly for about two minutes on medium high. 6. It's time to add your unsweetened coconut milk now. 7. Add it in and stir to mix everything up evenly and stir for about a minute. 8. Now add your fish sauce, kaffir lime leaves, two bay leaves or 5-8 curry leaves and mix in well. Then add your sugar stir for about one minute. 9. Bring this entire mixture to a boil and then reduce to a simmer on medium/medium high. 10. Now add your chicken thighs/breast. Simmer for 10-15 minutes until done. 13. Now reduce the heat to a low simmer and add your par boiled potatoesone at a time to the Thai yellow curry stew. 14. They will cook in the already established heat and will only take about two to five minutes tops to cook. 18. Thai recipes are very versatile to say the least! For some heat add some crushed red chilie flakes or chili paste or chili garlic paste. 19. Garnish with slivered red chili pepper, lime quarter, some julienned courgette and some extra basil leaves. 20. Make sure you get some of that yellow curry soup into your bowls or onto your plates as Thai recipes for curry are generally more soupy then their Indian counterparts. Eat and Enjoy!