- 1 recipe yellow curry paste (see recipe) or use 5-6 Tbsp store-bought
- 4–5 bone-in chicken thighs
- 1 ¾ cup coconut milk
- 300 g. waxy potatoes, cut into chunks
- Half a medium onion, 1 cm julienned
- 1–1.5 cup water
- 1–2 Tbsp fish sauce
- 1.5 Tbsp palm sugar
- 1–2 Tbsp tamarind juice
- 1 cup cherry tomatoes
- Optional garnish: fried shallots (see Hat Yai Fried Chicken for recipe)
- Jasmine rice for serving
Reduce ¾ cup coconut milk over medium heat until thick and the coconut oil separates. If the oil doesn’t separate after the coconut milk has reduced until very thick, just proceed with the recipe.
Add the curry paste and saute for 2-3 minutes over medium low heat until the oil starts to separate from the paste.
Add chicken and toss to coat in the curry paste, then add the remaining 1 cup of coconut milk and 1 cup water; stir to mix. Add 1 Tbsp of fish sauce and 1 Tbsp palm sugar, and bring to a simmer. Let chicken simmer gently for 30 minutes.
Add potatoes, onion, and more water if needed to keep the potatoes mostly submerged. Simmer for another 15-20 minutes or until chicken is fork tender and the potatoes are fully cooked.
While the curry simmers, pierce the cherry tomatoes with the tip of a parting knife, making about a half-inch incision.
When the curry is done simmering, taste and adjust seasoning with the remaining fish sauce, sugar and tamarind juice. Turn off the heat and stir in the pierced cherry tomatoes and let the residual heat of the curry gently cook the tomatoes for a few minutes before serving.
Sprinkle with fried shallots, if desired. Serve with jasmine rice or quinoa.