Thai Yellow Curry

Method

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1. Spoon the thick cream from the top of the tin into a wide pan.

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2. Fry over a medium heat for 4 minutes, until the oil separates.

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3. Add the curry paste and turmeric and fry 2 minutes.

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4. Add the chicken and turn it in the paste for 4 minutes.

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5. Pour in the remaining coconut milk and the stock and bring to a simmer.

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6. Add the potato and onion and simmer 15 minutes, until the potato is tender but still holding its shape.

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7. Stir in the fish sauce and palm sugar and simmer 3 minutes.

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8. Take off the heat and stir in the lime juice.

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9. Scatter the fried shallots and coriander over and serve.

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Chef’s Tips

• Three-centimetre potato, or it dissolves.
• Crack the coconut cream before the paste.
• Lime juice off the heat, or it turns bitter.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Jasmine rice
• Cucumber relish
• Roti

Storage & Reheating

Keeps 3 days refrigerated. The potato softens further but holds.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.