Back to 4 servings 4 tablespoons yellow curry paste, store-bought; use 5 for more flavor 2 pounds bone-in chicken thighs, or boneless thighs 2 cups coconut milk, full-fat, unsweetened; divided 10.5 ounces waxy potatoes, cut into 1-inch chunks 2 carrots, cut into thick rounds or on the diagonal 0.5 medium yellow onion, cut into wedges or strips 1 cup cherry or grape tomatoes, optional; pierce before cooking 1 cup water, added as needed to keep the chicken and potatoes barely submerged 2.5 tablespoons fish sauce, divided; add more to taste 1.5 tablespoons palm sugar, finely chopped; light brown sugar works 2 tablespoons tamarind paste, divided jasmine rice, for serving Thai basil leaves, or regular basil, for garnish lime wedges, for serving
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1 Step 1: Bring 3/4 cup of the coconut milk to a boil in a medium pot over medium-high heat. Stir in the curry paste, then reduce to medium and stir until very thick and fragrant, about 3 to 4 minutes, until the oil separates if it does.2 Step 2: Add the remaining coconut milk, the chicken, 1 tablespoon each of fish sauce, palm sugar and tamarind, and just enough water to barely cover the chicken. Bring to a gentle simmer and cook for 30 minutes.3 Step 3: While the curry simmers, pierce each cherry tomato once with the tip of a paring knife so it does not burst.4 Step 4: Add the potatoes, carrots and onion and simmer gently for 15 minutes more, adding water as needed to keep them barely submerged, until the chicken is fork-tender and the potatoes are cooked through. The chicken is done when it reaches 165°F (74°C) and the juices run clear with no pink at the bone.5 Step 5: Taste the curry and adjust with the remaining fish sauce, palm sugar and tamarind until balanced between salty, sweet and sour.6 Step 6: Turn off the heat, stir in the pierced tomatoes and let them warm in the residual heat for a few minutes.7 Step 7: Serve the curry over jasmine rice, topped with Thai basil and a lime wedge on the side.getsaucepan.com/r/7a52065e-4b65-5338-b4a6-615ce4f15b29
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