Thai Yellow Curry

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1. 1Step 1: Put a heavy pot on medium heat. Open your coconut milk and scoop out the thick part on top – probably half the can. This goes in the pot first. Let it bubble away.
2. 2Step 2: Dump in your curry paste and stir like your life depends on it. Keep stirring for 3-4 minutes minimum. The mixture will smell incredible and start looking oily. That oil separation is exactly what you want.
3. 3Step 3: Pour in the rest of the coconut milk slowly while stirring. Toss in the chicken pieces. Let them cook for about 8 minutes – they don’t need to be fully done yet.
4. 4Step 4: Potatoes and carrots go in now because they take forever. Season with fish sauce, palm sugar, and tamarind. Add enough water to barely cover everything. Keep it in a gentle bubble for 20 minutes.
5. 5Step 5: Onions and tomatoes go in during the last 5 minutes. Taste it now. It should be rich, slightly sweet, and well-balanced. Adjust if needed.
6. 6Step 6: Pile on fresh basil, add chilies if people want heat, and serve with rice and lime wedges on the side.