Kaeng kari

Method

1. 1 Sauté the red curry paste with the yellow curry powder in thick coconut milk until the oil is separated.
2. 2 Add the chicken to the pan and stir-fry until it absorbs the golden color.
3. 3 Pour in the remaining coconut milk and water, and simmer gently.
4. 4 Add the potatoes and onions cut into large pieces and simmer for 25 minutes until the potatoes are tender.
5. 5 Season with fish sauce and palm sugar to balance the salty and sweet flavors, then turn off the heat.

With an appliance

• Oven 1 hr

  Replace steps 3 and 4: place the chicken, coconut milk, water, potatoes, and onions in a heatproof pot, cover, and simmer on the middle rack of a 170°C oven for 28 minutes. Stir once at minute 18 to prevent the coconut milk from sticking to the bottom.