| Instructions Put the oil into the wok on low heat adding the yellow curry paste and stirring until it smells good. Add coconut milk bringing it to a boil. Add the chicken keeping on stirring until the chicken is cooked. Then add the potatoes, fish sauce, and sugar. Turn off the heat and taste. Add more fish sauce or sugar to suit your taste. |
| Green curry chicken <Gaeng khiawan gai> |
| Ingredients 10 oz. chicken breast - thinly sliced. 3 cups coconut milk (separate 2 cups of thick and 1 cup of thin) 3 Tbsp green curry paste. 3 eggplants - cut into 1 cm. pieces. Fish sauce - 2 Tbsp. 2 kaffir lime leaves - torn into pieces discarding the stem. Basil leave - 1/2 cup. 1 big green chili - sliced. 1 big red chili - sliced. Sugar - 1 Tbsp. |
| Instructions Put the thick coconut milk into the wok and fry for 5-10 minutes until the coconut oil separates out. Add the green curry paste and fry for another 4 minutes. Once the paste is cooked add the chicken and cook until the outside of the chicken turns white. Then add the thin coconut milk and when it is boiling add the eggplants. Simmer for about 4 minutes until the eggplants are slightly soft. Then add the fish sauce, sugar, basil, and kaffir lime leaves. Turn off the heat and serve garnished with the big chili. |
| Panang curry pork <Panaeng muu> |
| Ingredients 10 oz. pork fillet or tenderloin- thinly sliced. 4 cups of coconut milk - (separate 2 cups of thick, 2 cups of thin) cooking oil - 3 Tbsp. Panaeng curry paste - 4 Tbsp. Fish sauce - 2 Tbsp. 5 kaffir lime leaves - torn into pieces discarding the stem. Palm sugar - 2 Tbsp. Basil leaves. 2 big red chilies - slice. |
| Instructions Put the oil into the wok on low heat add the panaeng curry paste and stir until it smells good. Add the coconut milk and pork, bring to a boil. Stir occasionally adding the remaining thin coconut milk until it is cooked. Add the palm sugar along the side of the wok until it melts and add the fish sauce and kaffir lime leaves. Stir to combine. Turn off the heat and serve garnished with the red chilies and basil leave. |
| Yellow curry chicken <Gang Grari Gai> |
| Ingredients 10 oz. chicken breast - cut in slices. Yellow curry paste, 1-2 Tbsp cooking oil - 2 Tbsp. Coconut milk - 4 cups. Boiled potatoes - 3 cups, chopped. |
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