Recipe of Speedy Boiled Egg and Potato Yellow Curry
Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Homemade Boiled Egg and Potato Yellow Curry. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Boiled Egg and Potato Yellow Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boiled Egg and Potato Yellow Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Boiled Egg and Potato Yellow Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can have Boiled Egg and Potato Yellow Curry using 10 ingredients and 6 steps. Here is how you can achieve that.
Yellow curry is the third most popular Thai dish in my family (after green curry and massaman curry).
Since the ingredients are available year-round, enjoy it in any season.
Adding boiled eggs is our style.
When making a large quantity, don't increase the amount of nam pla fish sauce, but use salt to taste.
This is a basic Thai curry recipe. It's important to thoroughly blend the curry paste and coconut milk in Step 2. Adding the chicken makes its taste even better. If the coconut milk has separated in the can, shake well, and use any solid bits in Step 2. Recipe by gingamom.
Ingredients and spices that need to be Take to make Boiled Egg and Potato Yellow Curry:
- 200 grams Chicken thigh meat
- 500 grams Potatoes
- 50 grams Onion
- 4 Boiled eggs
- 1 tsp Vegetable oil
- 50 grams Yellow curry paste
- 400 ml Coconut milk
- 400 ml Water
- 3 tsp Fish sauce
- 2 tsp Sugar, or to taste
Steps to make Boiled Egg and Potato Yellow Curry
- Cut the chicken thigh meat into bite-sized pieces, the onion into 2cm wedges, and the potatoes in half (cut the potatoes larger than the chicken).
- Put vegetable oil and yellow curry paste in a pan and fry over low heat. Once fragrant, gradually add 240 ml of coconut milk in 3 batches and stir.
- Bring it to a boil, add the chicken and fry. Once the color of the chicken changes, add the potatoes, onions and boiled eggs.
- Bring to a boil, add 160 ml of coconut milk and 350 ml of water and simmer over medium-low heat (add a little water if the curry becomes too thick).
- When the chicken and potatoes are tender, season the curry with the Thai fish sauce and sugar. Add salt to taste.
- Transfer to a serving dish and top with basil. Enjoy it with rice!
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So that's going to wrap it up with this exceptional food Simple Way to Prepare Award-winning Boiled Egg and Potato Yellow Curry. Thanks so much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!