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Yellow curry chicken


Slice chicken

Cut up potatoes into bite size pieces

pour ½ of the can of coconut milk in a pot and turn the heat on medium.

Cook the coconut milk and keep stirring until it start bubbling for 30 second

then put in the curry paste, (Yellow Curry paste contains fresh garlic, some fresh shallots, lemon grass, cumin, coriander seed, red chili peppers and turmeric which gives the curry it’s yellow color to the paste.)

stir the curry paste into the coconut milk and mix it in well

Now add the fish sauce

add the chicken, ( keep turning the chicken until all pieces are coated with the sauce)

If the sauce looks dry add little water a little bit a time (you don’t want to dilute the sauce all at once)

.cover the pot so it’ll cook faster

.Cook the meat until its half way done

add about ½ of the remaining coconut milk and little more water if its still looking dry.

then put the potatoes in,

stir to make sure everything is covered with the sauce,

cover the pot and cook until the meat and potatoes are cooked ( about another 10 minutes.)

Dissolve the cornstarch in a little water, dissolve it well...and add it into the pot

Now, pour the remaining coconut milk in

crispy cucumber salad

Cathy: All right. So lets get started on that.
Dim; We need ½ cup sugar1 tasp. Salt1 cup white vinegar2 of theses cucumbers or about 2 cups½ red oinon3 or 4 of these colorful sweet peppers or about ½ red bell pepper.



2 1//2 to 3 lbs. whole chicken (cut up)

1 ½ to 2 lbs of mix varieties of small size potato

½ t1/3 cup yellow curry paste

1 can 13.5 fl.oz coconut milk

½ cup fish sauce

11/2 to 2cups water

½ tbsp cornstarch