Saturday, January 20, 2007

Gaeng Curry Kai

Yellow Curry Paste
Chicken (sliced) 150 g.
White coconut (grated) 500 g.
Potato (sliced) 150 g.
Butter 2 tablespoons
Shallot (finely chopped) 2 tablespoons
Fish sauce / Soy sauce 3 tablespoons
Curry paste 3 tablespoons
Stock soup 1 cup

1. Pour 1 cup of warm water to the grated white coconut and squeeze out 1 ½ cup of coconut cream and 3 cup of coconut milk.
2. Boil coconut milk and chicken until well cooked.
3. Heat a pn, add butter and stir until melt, add shallot ans saute until fragant then and curry paste and coconut cream, stir it then, mix all ingredients, add potato and season with fish sauce / soy sauce, simmer until cooked.