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Yellow Curry

Chef Pradith Uksornpim,
Sawatdee Thai

Chef Pradith’s elaborate carvings for this dish—including butterflies and eagles—are a nod to Royal Thai cuisine. Originally exclusive to members of the Thai royal family, this type of cuisine is characterized by extremely artistic presentation. Royal Thai cuisine was strongly influenced by Westerners who came to Thailand for purposes of trade. In the 17th century, Western traders accustomed to eating rich foods were responsible for introducing coconut milk into Thai curries.

200 ml coconut milk
1 1/2 tsp yellow curry paste
5 oz (300 g) raw chicken breast, sliced
1/4 cup cubed yam
1/4 cup cubed potatoes
2 Tbsp chopped green pepper
2 Tbsp chopped red bell pepper
1/4 cup chopped onion
1/4 cup chopped tomato
2/3 cup-1 cup chicken broth, depending on how thick you want the curry
1 Tbsp fish sauce
1 Tbsp palm sugar
1 Tbsp tamarind juice (mix tamarind paste with water and strain to remove seeds)
2 kaffir lime leaves

2 cups jasmine Thai rice (available at Sawatdee Thai and other Asian food markets)
200 ml coconut milk

1.  In a medium sauce pan, at medium heat, pour in coconut milk and stir in yellow curry paste. Mix well until curry dissolves into milk.
2.   Add chicken and all vegetables.
3.   Add chicken broth and bring to a boil. Reduce to low heat and let simmer for 5 minutes.
4.   Add fish sauce, palm sugar and tamarind juice. Adjust amount if necessary to achieve your desired taste.

1.   In a medium sauce pan, add rice. Pour in cold water
1 inch above level of rice.
Note: Jasmine Thai rice will indicate whether it is old or new on the bag. If you use new rice (2003 or newer), just put water 3/4 inch above level of rice.
2.   Add coconut milk.
3.   Steam at low heat for 25 minutes. Set aside.

To serve
1.   Spoon curry atop rice.

Yield 2 servings

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