PAK PRIK'S RECOMMENDED
Kaengsom Tai
A warm, turmeric-forward southern curry with tender chicken and potatoes in rich coconut milk.
15 min
35 min
4
Ingredients
- 400g chicken thigh
- 400ml coconut milk
- 3 tbsp southern yellow curry paste
- 2 potatoes, cubed
- 1 onion, sliced
- 2 kaffir lime leaves
Seasoning
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tsp salt
Instructions
- 1. Crack Coconut Milk3-5 minutes
- Simmer 1/3 of coconut milk until oil separates.
- 2. Fry Paste1-2 minutes
- Add yellow curry paste and fry until fragrant.
- 3. Sear Chicken3-5 minutes
- Add chicken and cook until sealed.
- 4. Add Base Ingredients2 minutes
- Add remaining coconut milk, potatoes, and onion.
- 5. Season1 minute
- Season with fish sauce, palm sugar, and salt.
- 6. Simmer & Serve15 minutes
- Simmer 15 minutes until potatoes are tender. Serve with jasmine rice.
Kaengsom Tai
Southern yellow curry (kaeng lueang) reflects the trade routes of southern Thailand, where turmeric, cumin, and coriander from Indian and Malay cuisines merged with local Thai chilies to create a warm, golden-hued curry unlike any other region.
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