Once you’ve made the Thai yellow curry paste in my previous post then this recipe is a doddle!! The flavour balance is really interesting. This dish does have an Indian influence running through it which is really nice. Highly recommend it, especially if you have made the paste as it’s so rewarding. Again, this recipe is taken from Dan Toombs. If you are going to invest in any cook books then his books are a must. A really good insight into Indian and Thai cooking. He takes recipes from well known restaurants in the UK. Worth a look.

Ingredients- 10 or so small new potatoes quartered, 1 tin of thick coconut milk, yellow pre-made paste, 1 tbsp palm sugar, 1 tbsp tamarind paste, chicken thighs cut into small pieces, 1 tsp curry powder, 1 carrot finely sliced, 1 tbsp fish sauce and to finish red chilli diced and chopped coriander.

Method- bring a pan of water to the boil and cook your new potatoes. Once cooked drain and 1/4 them, this can be done whilst cooking the curry.

Place 1/2 the tin of coconut milk in a hot pan, bring to a simmer, the coconut milk will bubble and split which is good.

Add your paste and cook it out for a minute or so.

The paste is cooked out to remove the rawness of the paste.

Add the palm sugar and tamarind paste and stir in.

Add the chicken, cook until almost cooked through.

Add the diced carrots and curry powder and stir coating all the chicken and mixing well.

Add the remaining coconut milk, bring to a simmer for 5 minutes or so, the sauce will thicken.

Once the sauce has come together add the pre-cooked potatoes and serve not forgetting your garnishes. I served mine with charcoal noodles. Never seen these before until the weekend. Really would recommend these!!

Thanks for reading my post. As you can see I’ve upped the anti with my cooking recently. I’m up to date with my Instagram posts but really behind with updating this platform. Trying to make time to bring the site up to date.