As a child I spent a lot of time in Thailand, we spent numerous holidays exploring the diverse country, from the jungles of the north to the beaches of the islands. I fell in love with the land of smiles at a very young age and it has always held a special place in my heart.
When I met my other half and found out he had family in Thailand and his mother had grown up there I was so happy to have finally found someone who understood the place like I did and had the same love for it.
I love Siam for more than the touristy stuff, I love it for the people, the culture, the food, the weather. Every time I was there it felt like home.
I moved to Bangkok a few years ago and lived there for nine months, I was a home school teacher, I had an adorable condo by the river and I spent my days exploring a huge city. I learnt that motorbike taxis are the best mode of transport and that the MRT is the absolute worst when it’s hot and humid in the city.
I discovered a number of dishes during my time living in the capital and one of my favourites is a yellow curry, I think it’s much more flavoursome than a green or red curry and goes so well with potatoes.
The measurements are all a roughish guide, I’m not a great one for keeping track of exactly how much of something I use and when making a curry it’s best to just taste as you go.
Remember you can use any veggies you want in this, you can leave out the chicken or sub it for beef or prawns, get a little bit crazy!
- 2 Chicken breasts cut into bite sized pieces
- 2 Medium potatoes peeled, cubed and par boiled
- Green beans, cut into 1 inch pieces
- Handful of small red onions, peeled
- 6 Ears of baby corn sliced into rounds
- 2 tblsp Yellow curry paste
- 1 Can coconut milk
- 1/2 Cup water
- 2 Lemon leaves
- 1 tsp Fish sauce
- 1 tsp Sugar
- Heat a little oil in the pan – I used grape seed oil because it doesn’t change the flavour of the food you cook in it plus it gets really nice and hot really quickly – and then add the curry paste.
- Cook the curry paste until it becomes fragrant – they say the longer you cook the paste the spicier the food becomes but weather or not that is true I’m not sure. Add the chicken, and stir briefly before adding the coconut milk and lemon leaves.
- Add the vegetables and water then allow to simmer for 5 -10 minutes.
- Add the fish sauce and sugar, make sure all ingredients are well combined and simmer for 10 – 15 minutes more.
- Serve over steamed rice and top with fried onions and to finish it all off and help with the heat place some peeled and sliced cucumbers into white vinegar for a little while and enjoy them with your curry!