This is a very mild yet tasty curry. Indian influenced, the curry has a rich, yet slightly sweet taste with potatoes and peas, and the cherry tomatoes (yes unusual for a Thai curry!) provide a hint of acidity. I have “copied” the ingredients and, hopefully flavour, from Chow restaurant on Tory Street in Wellington as this curry was a real favourite of our daughter, Anna, whenever we went there while she was at uni in Welly.
As with all curries, have a good taste three quarters the way through the cook and adjust the seasoning as you want. This is a super easy Thai curry to cook!
1.5 tablespoons vegetable oil
1 kg of skinless, boneless chicken thighs sliced longways, approx. 2 cms wide
1 jar of Valcom Thai Yellow Curry paste - – you can get this from most good supermarkets or Asian stores.
4 tablespoons fish sauce
2 tablespoons soft brown sugar
500 gms of small washed potatoes, either left whole or cut into half
1.5 punnets of cherry tomatoes
1 cup of frozen peas
1 litre of coconut milk – you can buy 1 litre tetra packs (or 2.5 x 400 ml cans)
1-2 bunches of spring onions, sliced fine (preferably on the angle)
750 gms rice – I sometimes “cheat” and use 3 packets of “boil in a bag”!