Chicken Yellow Curry (Kaeng Kari Kai)

Name: Chicken Yellow Curry (Kaeng Kari Kai)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams low-starch, waxy potatoes, peeled (optional) and cut into 2-inch cubes; 59 milliliters kari (karee) curry paste (see note above); 1 English cucumber; 2 Tbsps fish sauce, or to taste; 355 milliliters full-fat coconut milk; 118 milliliters granulated sugar; 1 green or red jalapeno pepper, sliced thinly crosswise; 1 teaspoons salt; 2 larges shallots or 1/2 medium red onion, peeled and sliced thinly lengthwise; 454 grams boneless, skinless chicken breasts or thighs, cut into 2-inch cubes; 2 Tbsps water; 118 milliliters white distilled vinegar (no substitute); 454 grams yellow or white onions, peeled and cut lengthwise into 6 wedges

The recipe Chicken Yellow Curry (Kaeng Kari Kai) is ready in roughly 30 minutes and is definitely an awesome gluten free and dairy free option for lovers of Indian food. This recipe serves 4. One portion of this dish contains roughly 29g of protein, 22g of fat, and a total of 912 calories. Head to the store and pick up shallots, distilled vinegar, onions, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a main course.

Instructions

Cut the half cucumber in half lengthwise. With the cut side down, cut each half crosswise into thin slices; place in a glass bowl.

Ingredients you will need

Cucumber

Equipment you will use

Bowl

Add shallot (or red onion) slices and pepper slices to cucumber bowl; set aside.

Ingredients you will need

Red Onion

Cucumber

Shallot

Pepper

Equipment you will use

Bowl

Combine sugar, vinegar, water, and salt in a small saucepan. Set over medium heat and cook, stirring occasionally until sugar has completely dissolved (the mixture doesn't have to be boiled), immediately remove from heat. Allow the sauce to cool down to slightly warmer than room temperature, then pour it over cucumber-shallot-pepper mixture. Stir, cover with a piece of plastic wrap, and keep chilled.

Ingredients you will need

Cucumber

Shallot

Vinegar

Pepper

Sauce

Sugar

Water

Salt

Wrap

Equipment you will use

Plastic Wrap

Sauce Pan

In a 2-quart saucepan set over medium-high heat, heat about 1/2 cup of coconut cream (the thick part that rises to the top of the can) with curry paste. Once coconut fat splits, add potato, onion, remaining coconut milk, and fish sauce to the saucepan.

Ingredients you will need

Coconut Cream

Coconut Milk

Curry Paste

Fish Sauce

Coconut

Potato

Onion

Equipment you will use

Sauce Pan

Add just enough water, if necessary, to keep the ingredients submerged. Bring to a boil; cover, lower the heat so the mixture simmers, and cook, stirring occasionally, until potatoes cubes are softened, about 15 minutes.

Ingredients you will need

Potato

Water

Add chicken to the pot. Bring mixture back to a gentle boil, cover and simmer until chicken is cooked through, 5 to 8 minutes. Check for seasoning, adding more fish sauce if necessary.

Ingredients you will need

Fish Sauce

Seasoning

Whole Chicken

Equipment you will use

Pot

Serve with steamed jasmine rice and prepared ajat (cucumber/onion mixture).

Ingredients you will need

Jasmine Rice

Cucumber

Onion

Equipment

Ingredients

Servings:

454grams

low-starch, waxy potatoes, peeled (optional) and cut into 2-inch cubes 59milliliters

kari (karee) curry paste (see note above)1

English cucumber 2Tbsps

fish sauce, or to taste 355milliliters

full-fat coconut milk 118milliliters

granulated sugar 1

green or red jalapeno pepper, sliced thinly crosswise 1teaspoons

salt 2larges

shallots or 1/2 medium red onion, peeled and sliced thinly lengthwise 454grams

boneless, skinless chicken breasts or thighs, cut into 2-inch cubes 2Tbsps

water 118milliliters

white distilled vinegar (no substitute)454grams

yellow or white onions, peeled and cut lengthwise into 6 wedges

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Leo Steen Saini Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 24 dollars per bottle.