Kaeng Kari Kai (Thai Chicken Yellow Curry)

Instructions

1

Cut the half cucumber in half lengthwise. With the cut side down, cut each half crosswise into thin slices; place in a glass bowl. Add shallot (or red onion) slices and pepper slices to cucumber bowl; set aside.
2

Combine sugar, vinegar, water, and salt in a small saucepan. Set over medium heat and cook, stirring occasionally until sugar has completely dissolved (the mixture doesn&
3

In a 2-quart saucepan set over medium-high heat, heat about 1/2 cup of coconut cream (the thick part that rises to the top of the can) with curry paste. Once coconut fat splits, add potato, onion, remaining coconut milk, and fish sauce to the saucepan. Add just enough water, if necessary, to keep the ingredients submerged. Bring to a boil; cover, lower the heat so the mixture simmers, and cook, stirring occasionally, until potatoes cubes are softened, about 15 minutes.
4

Add chicken to the pot. Bring mixture back to a gentle boil, cover and simmer until chicken is cooked through, 5 to 8 minutes. Check for seasoning, adding more fish sauce if necessary.
5

Serve with steamed jasmine rice and prepared ajat.