Thai cuisine · Dough, Pasta & Rice

Khao Rad Gaeng

A street-food canteen plate: jasmine rice with two curries side by side – red chicken curry and yellow potato curry.

Ingredients · for 4 servings

• 300 g jasmine rice
• 500 g boneless chicken thigh
• 3 potatoes
• 800 ml coconut milk
• 2 tbsp red curry paste
• 2 tsp turmeric
• 1 tsp curry powder
• 3 shallots
• 4 kaffir lime leaves
• 3 tbsp fish sauce
• 2 tbsp palm sugar
• 3 tbsp vegetable oil

Instructions

1. Rinse the jasmine rice and cook covered in 500 ml water for 12 min.; cut the chicken into 3 cm pieces, the potatoes into 2 cm cubes and the shallots into wedges.
2. For the red curry, heat 1 tbsp oil, roast the red curry paste for 2 min., pour in 400 ml coconut milk and add half the chicken with the kaffir lime leaves.
3. Simmer this curry for 20 min. over gentle heat until the chicken is tender, then season with 2 tbsp fish sauce and 1 tbsp palm sugar and fold in the Thai basil.
4. For the yellow curry, in a second pot fry the shallots in 2 tbsp oil for 4 min., roast the turmeric and curry powder for 1 min. until fragrant, and deglaze with the remaining coconut milk.
5. Add the potatoes and the remaining chicken and simmer uncovered for 25 min. until the potatoes are tender and the sauce has thickened; season with the remaining fish sauce and palm sugar.
6. Spoon a portion of rice onto a flat plate and ladle the two curries side by side so they meet at the edge of the rice.