Chicken Yellow Curry, Kaeng Ka-Rie Kai
|3||tablespoons||yellow curry paste|
|250||grams||potatoes, cut into bite-size|
Mix yellow curry paste with coconut cream in a 2-quart container or microwave pressure cooker. Microwave, uncovered, at High (600-700 Watts) for 2 minutes. Add chicken thighs, potato, and coconut milk to the cooker. Season with fish sauce and sugar, stir well. Cook, covered, for 8 minutes and go on with Medium low (240 Watts) for 40 minutes. Cooking time for the microwave pressure cooker is at High for 15 minutes through. Add the left coconut cream, stir thoroughly. Cook, covered, at High for 4 minutes. Serve with sweet and sour cucumber relish. (Ajad)
Sweet and sour cucumber relish
|4||small cucumbers, thinly sliced|
|2||tablespoons||red chillies, sliced|
Mix all ingredients in a 2-cup glass measure, microwave, covered, at High for 2 minutes, strain and set aside. Slice shallots, cucumbers and hot red chillis, turn onto serving dish, season with the dressing.