Prep Time: 12 minutes
Cook Time: 40 minutes
Total Time: 52 minutes
Yield: SERVES 3-4 (with rice)
- 6-8 chicken drumsticks OR other chicken pieces (remove skin if you prefer a lower fat dish)
- 2-3 potatotes, chopped into small chunks
- 1 cup cherry tomatoes, OR 1-2 medium-sized tomatoes, sliced into wedges
- 1 cup good-quality (strong-tasting) chicken stock
- handful fresh coriander
- CURRY SAUCE:
- 1 stalk fresh lemongrass, minced, OR substitute 1 Tbsp. lemon juice
- 4 cloves garlic
- 1 thumb-size piece galangal, ginger, or Thai ginger, sliced thinly
- 1 shallot OR 1/4 cup purple onion
- 1 yellow or red chili, sliced, OR 1/2 to 1 tsp. dried crushed chili (from the spice aisle)
- 1/2 tsp. chili powder (North American type)
- 3/4 tsp. turmeric
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/4 tsp. cinnamon
- 1/3 tsp. white pepper (available in the spice section)
- 3/4 tsp. shrimp paste (available by the jar at Asian stores)
- 2 Tbsp. fish sauce
- 1 Tbsp. lime juice
- 2 Tbsp. palm sugar OR brown sugar
- 1 Tbsp. tomato ketchup
- 3/4 14-ounce can coconut milk (reserve remaining 1/4 can)
- Place all 'Curry Sauce' ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
- Transfer curry sauce to a wok or large pot placed over medium-high heat. Add the chicken stock and stir to combine.
- Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together and bring to a boil. Reduce heat to medium-low or until you get a good simmer. Simmer for 30 to 40 minutes (uncovered), stirring occasionally, or until both chicken and potatoes are tender. Add tomatoes during last 10 minutes of cooking time.
- Before serving, stir in the reserved coconut milk. Now taste-test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk.
- Top with a handful of lightly-chopped coriander, serve with rice, and ENJOY!
Alternate Cooking Method: Most Thais do not own ovens, so everything is done on the stovetop. If you prefer, you can place this curry in a covered casserole-type dish and bake instead of simmering on the stove. You'll need to bake it for 1 hour at 350 degrees in a preheated oven.