Peel and cut potatoes into small (thumb-sized) lumps
Boil for 15 mins in lightly salted water (they should be firm still)
Put curry paste into a pan with a little oil and heat GENTLY
Add 1/2 a glass of water to the paste a little at a time
(each time wait for red oil patches to develop on the surface)
Cut chicken into large lumps (e.g. divide thighs into two pieces - leave bones in and skin on)
Add chicken to paste, stir in so that paste covers chicken
Increase heat to cook chicken thoroughly.
After 5-10 mins increase heat some more and add coconut milk a little at a time (each time wait for red oil patches to appear)
Bring to boil, add twice as much water as you added coconut milk
(tip - add water to the empty coconut milk can/carton)
Drain the cooked potatoes and add to the curry
Add two desert spoons of fish sauce and one teaspoon of sugar
Taste -
If too salty add more sugar
If too sweet add more fish sauce
When taste is OK turn to low heat, simmer for 10-15 mins
Slice 1" cucumber, then chop into 60degree sectors
Slice a large red chilli
Slice half as much onion as you have cucumber into similar sized pieces
Mix 1 teaspoon salt, 2 sugar into a small bowl; add a little boiling water until dissolved
Add the cucumber, chilli and onion. Cover with clear malt vinegar.
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