Boiled Egg and Potato Yellow Curry

1. 1

   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).

2. 2

   Put vegetable oil and yellow curry paste in a pan and fry over low heat.

3. 3

   Once fragrant, gradually add 240 ml of coconut milk in 3 batches and stir.

4. 4

   Bring it to a boil, add the chicken and fry.

5. 5

   Once the color of the chicken changes, add the potatoes, onions and boiled eggs.

6. 6

   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).

7. 7

   When the chicken and potatoes are tender, season the curry with the Thai fish sauce and sugar.

8. 8

   Add salt to taste.

9. 9

   Transfer to a serving dish and top with basil.

10. 10

    Enjoy it with rice!

* Per serving · 4 servings · Values may vary.