Chicken Yellow Curry Kaeng Kari Kai Recipe
Ingredients
- 1/2 English cucumber
- 2 large shallots or 1/2 medium red onion, peeled and sliced thinly lengthwise
- 1 green or red jalapeno pepper, sliced thinly crosswise
- 1/2 cup granulated sugar
- 1/2 cup white distilled vinegar (no substitute)
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 cup kari (karee) curry paste (see note)
- 1 1/2 cups full-fat coconut milk
- 1 pound low-starch, waxy potatoes, peeled (optional) and cut into 2-inch cubes
- 1 pound medium yellow or white onions, peeled and cut lengthwise into 6 wedges
- 2 tablespoons fish sauce, or to taste
- 1 pound boneless, skinless chicken breasts or thighs, cut into 2-inch cubes
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