Another Thai classic, this is a wonderfully pungent and yet feisty dish that is so simple to make, and yet never fails to impress with those who love their curries with less heat and more sweetness.
Ingredients (Serves 4)
5-6 Tbsps of Vegetable or Sunflower Oil
3-4 Chicken Breasts (Diced)
2-3 Shallots (Finely Sliced)
4 Tbsps Yellow Curry Paste
Tsp Curry Powder
400ml Tin of Coconut Milk
3 Tsps Fish Sauce
Tsp Tamarind Paste
Tsp Brown Sugar
How to Cook
- Heat half of the oil in a non-stick chef pan (or similar), add the chopped shallots and gently fry them until they are crisp and golden, after which you can remove the shallots with a slotted spoon and set them aside on one or two paper towels.
- Pour half of the coconut milk into the pan, along with the curry paste and remaining oil, and simmer on a low heat while stirring.
- Add the diced chicken, fish sauce tamarind paste, sugar and the water, before simmering while stirring continuously for 2-3 minutes.
- Add the remaining coconut milk, cover and simmer for a further 30-45 minutes before serving with the crispy shallots on top of the chicken and sauce.
As with any Thai curry, this is best served with a plain basmati rice, and it goes very well with a crisp, cold beer to offset against the sweet and delicious sauce (which tastes even better when you combine it with the warm fluffy rice). Simply gorgeous.