Mae Ploy Thai Yellow Curry

There are three common types of curry popular in Thailand, the red and green kinds are the most popular, though, for some reason, I prefer the least popular kind, the yellow curry. I recall about 20 years ago, eating at a Thai restaurant in Boston with a number of my friends, and ordering a yellow curry dish, it was just chicken. And, it was delicious, flavourful and slightly sweet, with a little kick to it. And, I sought it out since, trying it now and again at various Thai or Vietnamese restaurants. Now, I wanted to make my own yellow curry dish. Rather than make my own, a next step, I decided to try this brand from Thailand, Mae Ploy, who also make a red and a green curry version. It turned out quite good, very tasty, though not as good as that first taste of the yellow. I served it with vermicelli, and used chicken thighs for the meat.

Thai Yellow Curry
50 g of Yellow Curry Paste
2 cups coconut milk, separated
200 g of meat
100 g of potatoes
50 g of onion
100 g of carrots
1/2 cup water

Stir-fry yellow curry paste with 1 cup of coconut milk, until dissolved, then add the additional 1 cup of coconut milk, and heat until boiling. Add the meat, and continue cooking until done, about ten minutes. Add potatoes, onion and carrots and the 1/2 cup water, and cook until the potato, carrots and onion soften, about fifteen minutes.