Serves 4 -5
Ingredients: for curry
· 2 tablespoons yellow curry powder (comes with SUYL meal kit)
· ½ cup coconut cream (the thick layer at the top of a can of coconut milk)
· 1 cup coconut milk
· ¾ cup low-sodium chicken stock or homemade
· 1 lb. Yukon gold or waxy potatoes, peeled and cut into 2-inch cubes
· 1 lb. yellow or white onions, quartered through the stem end
· 2 tablespoons fish sauce
· 1 tablespoon palm sugar (comes with SUYL meal kit)
· 1 lb. boneless, skinless chicken thighs or breasts, cut into 2-inch cubes
· Bay leaf and cardamoms (comes with SUYL meal kit)
Ingredients: Cucumber relish (Optional)
· ½ cup of granulated sugar
· ½ cup of distilled white vinegar
· 2 tablespoons of water
· ¼ teaspoon salt
· ½ cup thinly sliced English or pickling cucumber, 1 large shallot with thinly sliced lengthwise, 1 fresh Thai long chili, cut crosswise into ¼ -inch slices and 8-10 fresh cilantro leaves
Directions:
1. In a 2-quart saucepan, combine the yellow curry powder with coconut cream over medium high heat and fry until fragrant and the coconut fat separates. (about 2 minutes)
2. Add the coconut milk, chicken stock, potatoes, onions, bay leaf, cardamoms, palm sugar, and fish sauce, stir well, covered, and simmer until the potatoes have softened. (about 15 minutes)
3. Add the chicken to the pan, then add water if necessary to keep everything submerged. Turn up the heat to bring the mixture to a gentle boil.
4. Lower the heat to a simmer, and cook until the chicken is cooked through and the potatoes and onions are tender (about 5-8 minutes)
5. Taste for seasoning and add more fish sauce if needed.
6. Remove from the heat and serve, with the cucumber relish on the side.
Vegetable choices:
Butternut squash, sweet potatoes, carrot, kabocha squash, acorn squash.
Directions: Cucumber relish
1. In a small saucepan, combine the sugar, vinegar, water, and salt and bring the mixture to a gentle boil over medium heat, stirring, just until the sugar dissolves. Remove the pan from the heat and let the syrup cool completely.
2. Stir the cucumber, shallot, chili, and cilantro into the cooled syrup seconds before serving the relish.