Brisbane is getting chillier now. I think hot curry would help warming me up very well. After asking for vote within my lovely family what curry they'd want to eat tonight, 4 out of 5 said yellow.. So ok.. Yellow it is !! The yellow curry that I'm gonna show you how to make it in a sec. is the chicken one.. Chicken curry is one of the most popular and the most common curry in Thailand. Normally Thai people make this dish with potetos and onions. This dish is considered the mildest taste among the whole curry family. So I think it'd win the heart of majority of people especially international people as it's full flavour, it contains the world favorite veggies- potetos and onion and it's not too spicy. For the one who've asked about where to buy the pre-made yellow curry paste, don't worry. I've got it on my Thaifood Mini Store already. Just look for the curry on my rolling display shelf and click at the peoduct you want then sit back and relax for the delivery to your house in 7 days.. Alright are you ready for the Thai Favorite curry - Chicken Yellow curry? Get your utensils ready and start cooking with me!Main Ingredients
1. 500 g of chicken thigh fillet
2. 2 big potetos (cut in cubic shape)
3. 5 of small onion (cut in half circle shape)
4. 3 cans of coconut milk
5. 3 tb spoons of yellow curry paste
6. 1 heaps tb spoon of red curry paste
7. 1 Medium size of carrot
Seasonings
1. Fish sauce
2. Sugar or xylitol (natural sweetener)
3. 2 tb spoon of Tumeric powder (optional)
4. 3 tb spoons of extra light olive oil
The sour sauce (side dish)
1. 1 cucumber
2. Sugar or Xylitol 2 tb spoon
3. half cup of white vinegar
4. 1 red big chilli
1.
The main ingredients
2. 
Fry 3 tb spoons of yellow curry paste and 2 tb spoons of red curry paste with 3 tb spoons of extra light olive oil until fragranced and the oil turned to slight yellow colour then add 3 cans of coconut milk, bring to boiled. If you like some more yellow colour, add some tumeric powder. Tumeric powder has medical property and it's a potent anti-oxidant. So If you want some extra benefits from the curry, tumeric powder is highly recommended. ^-^
3. 
Add cut chicken and seasonings at this stage. I normally put 4 tb spoon of fish sauce and 2.5 tb spoon of sugar ( It depends on your liking, you can add more fish sauce or sugar if you want)
Taste after the chicken is cooked.
4.
Once the chicken is cooked, you can put all cut potetos, carrot and onions, bring to boiled then simmer for another 10 min on very low heat till all the veggies are soft..
Have a peek look at the cooked curry... it's just a wow !!
5. Whilest simmering the Thai favorite curry, you can make the side dish. (Just like what Thai people eat their yellow curry with) - The sour sauce.
We start by cutting all the cucumber and chilli ( I use the non-spicy chilli which normally come in the bigger size - The smaller chilli the hotter!! That's the rule)
Then I mix 1/4 cup of vinegar with 2 tb spoons of sugar, put the mixture in microwave till the sugar is melted. Then I put all the cut cucumber and chilli in to the mixture bowl.
This's the final look of the sour sauce. Thai people eat this with yellow curry. It taste is just so flattering to the curry... you have to try if you'd like to eat authentic. Will you?
