This is one of my husband’s favorite dish and this is probably one of the very few menu item he will ask for a repeat within a month.. I’ve tried different brands of yellow curry paste to cook with and basically they are nice, the only difference might only be the spiciness in it.
Some people like Malaysian Curry with beef, we like it with chicken. To be specific, Chicken Wings.
Serves 3 (maybe 4-5 in your case)
This portion can usually go with 3.5 to 4 cups of rice.
Yes we do eat a lot.
2 large Potatoes – chopped in 3cm cubes
600g Chicken Mid Wings
3 Tbsp Yellow Curry Paste
400ml Coconut Milk
1 cup Milk
1 Tbsp Dried Shallot
few pieces of cucumber for sides
- Cook the rice first. Follow the instructions from you rice cooker or rice packet.
- Wash and peel the potatoes. Cut the potatoes in cubes.
- Use a knife or scissors to cut through each chicken wing to help flavors to get in and cook faster.
- In a large pan heat 1 Tbsp oil, put in yellow curry paste and stir for 1 min until fragrant.
- Add potatoes and chicken wings. Stir fry a bit until brown, and add the coconut milk and milk. Stir well. Once boiled put on a lid and let cook for approx. 30 mins. Stir occassionally to prevent stickness.
- Add dried shallot. Check the consistency of the curry sauce. If its too thick you can add a little bit of milk and stir.
- Once the potatoes are soft and the chicken wings are cooked, its ready for serve.
- Plate up with steam rice, chicken and curry and garnish with sliced cucumber.