Chicken Thai Yellow Curry with Ajard Cucumber Relish Sauce

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Chicken Thai Yellow Curry with Ajard Cucumber Relish Sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Chicken Thai Yellow Curry with Ajard Cucumber Relish Sauce is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Thai Yellow Curry with Ajard Cucumber Relish Sauce estimated approx Preparation time -10 mins, Cooking time-30 mins.

To begin with this particular recipe, we have to first prepare a few components. You can cook Chicken Thai Yellow Curry with Ajard Cucumber Relish Sauce using 16 ingredients and 10 steps. Here is how you cook that.

#thc
#thcweek12
I would like to thank Ms. Cherie Jones @cheriejones for her recipe which I recreated, my feedback

When British were posted in Thailand, Indian curry masala was brought to Thailand by British and Thai local ingredients were used, hence use of curry powder

Ingredients and spices that need to be Make ready to make Chicken Thai Yellow Curry with Ajard Cucumber Relish Sauce:

1. 400 gms boneless chicken
2. 75 gms Thai Yellow curry paste
3. 1 large potato
4. 1 onion
5. 1-2 medium size carrots
6. 1 Tbsp palm sugar
7. 1 Tbsp Fish sauce
8. 250 gms thick coconut milk
9. as required Oil
10. as per taste Salt
11. For Ajard Cucumber Relish Sauce
12. Cucumber
13. 1 Tbsp vinegar
14. 1 Tbsp sugar
15. as per taste Salt
16. as required For garnish - coriander leaves and red chilli

Instructions to make to make Chicken Thai Yellow Curry with Ajard Cucumber Relish Sauce

1. In a pan add water and bring it to boil, add potatoes and on medium flame boil, drain and set aside
2. In a wok heat oil and add Thai Yellow curry paste, cook until fragrant.
3. Add boneless chicken pieces and 150 gms coconut milk, stir and cover to cook well on low flame
4. Add fish sauce, palm sugar, salt and stir well, add potatoes, carrots and chopped onions
5. Cover to cook on low flame. Add rest of the coconut milk. Stir
6. Check on seasoning and set aside
7. For Ajard Cucumber Relish sauce - In a pan heat vinegar, sugar and pinch of salt, stir on low flame to make a syrup. Set aside
8. Sprinkle the Ajard Sauce on the chicken
9. In the bowl add cubed cucumbers, chopped onions and sprinkle the sauce, add some red chillies and coriander leaves
10. Plate and enjoy

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