Chicken Yellow Curry (Kaeng Kari Kai)
- 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
- 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
- Produce
- English cucumber (1/2)
- Jalapeno pepper, green or red (1)
- Yellow or white onions, medium (1 pound)
- Meat
- Chicken breasts or thighs, boneless skinless (1 pound)
- Canned Goods
- Coconut milk, full-fat (1 1/2 cups)
- Condiments
- Distilled vinegar, white (1/2 cup)
- Fish sauce (2 tablespoons)
- Cooking & Baking
- Granulated sugar (1/2 cup)
- Salt (1/2 teaspoon)
- Drinks
- Water (2 tablespoons)
- Other
- 1/4 cup kari (karee) curry paste
- 1 pound low-starch, waxy potatoes, peeled (optional) and cut into 2-inch cubes
- 2 large shallots or 1/2 medium red onion, peeled and sliced thinly lengthwise
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 15, 2012 (4 months ago).
45 people saved this recipe.
