[California Chicken Cafe Hot Potatoes Recipe
Zee Badoni
Traditionally, Thai curries are not supposed to be extremely thick. If you prefer a thicker curry, you can simply substitute coconut milk for coconut cream. And again, the same rules apply. Check the ingredients list; see if you can find a can of 100% coconut kernel extract, with no extra water, thickeners, or other additives listed on the label.
Hi, thank you for this recipe! I just tried it. I bought my paste from an Asian store, so I felt confident with it. The taste was good, but very runny. Any suggestions to get the thick texture? Thank you, Shirley
This is a very good recipe! I followed the advice and bought the recommended coconut milk and paste and it tastes better than that of my favorite restaurant. The second time I made it, I substituted the coconut milk for cream. I also cooked the potatoes in the sauce. I simply added the potatoes before the rest of the vegetables and allowed it to cook until near fork ender. I proceeded to add the rest of the veggies and finished following the recipe. This is a matter of personal taste, the recipe is very good as is :)
Made this last night and it was so so good. I was a little skeptical that the chicken could cook that quickly, but I sliced it really really really thin as directed and it came out perfect. Mine was a tad thin so I add some cornstarch to a cup and spooned some of the coconut curry liquid in to the cup at the end to make a slurry and it helped, but next time I will use the suggested coconut milk which others have said make all the difference. Thank you for this really delicious recipe, it tasted just like the one that made me fall in love with yellow curry to start with :)
I have recently fell in love with Thai yellow curry so I am excited to try this. Question though, is the fish sauce absolutely necessary? I hate fish and worry that by adding the fish sauce it will give the fish a fish taste. Will it still come out delicious if I omit it?
I am just waiting for my amazon package to arrive so I can make this delicious looking recipe! I have one question- it never fails that I mess up any recipes using coconut milk. Whenever I open a can it always has solid substance at the bottom and liquid at the top. So, do I open the can and only use the liquidy stuff? Do I use the solid stuff only? Or do I shake the Can and mix it all together and just use it all?
If you like a super thick curry, you can look for coconut cream instead of milk, which will have an even higher ratio of coconut solids to water. For example, the cream I like to use is 100% coconut kernels with no liquid added.
-I always prefer recipes that give me the actual weights of vegetables in addition to the number of vegetables. This makes it easier to scale recipes based on what I have or to make substitutions. I used baby potatoes sliced in half rather than Yukons.
Chillies are already in the curry paste. If you want your curry spicier, you can mince up some red chillies (you decide how many and what kind of chillies, depending on how spicy you want your curry to be), and add them in at the same time that you fry off your curry paste.
This was amazing! I travel a lot for work and always get the yellow curry at restaurants to see if it tastes as good as my favorite restaurant back home and am often disappointed. This recipe is just as good as the one back home, so I am excited that I can finally have a good bowl of it on my layovers. Thank you so much!
Great recipe! I tweaked it slightly by using shrimp instead of chicken. I also used palm sugar in place kd regular sugar and added shrimp bouillon and red bell pepper. It came out excellent however! Will absolutely make again and again!
Love this curry recipe!! Have made it so many times now and did buy the curry paste and coconut milk from Amazon as you suggested. I also cook my potatoes (regular or sweet potatoes) in the sauce. We like using a lot a different vegetables in there like, mushrooms, peppers, cauliflower, broccoli. We have also used shrimp instead of chicken, but my preference is chicken. We also serve with lime wedges. Thanks for the awesome recipe.
Made this today for my wife and I with a few minor adjustments. I did use curry powder roasted in a bit of olive oil to start off with. Other than that I stayed with the recipe and all what mattered is that it tasted delicious and we will surely enjoy this again.
I left Los Angeles a few years ago where the good thai food was endless and now I can find none. This recipe totally hit the spot and I will absolutely make it whenever I am craving some delicious thai!!
These chicken and potatoes are a hearty dish that most everyone will adore, even picky kids. This dish is full of so much flavor with melt-in-your-mouth potatoes, tons of stringy cheese, and tender chicken chunks making this comforting bowl taste like lots of effort went into it.
Ranch Dressing & Seasoning
This is a key ingredient for this recipe for the ranch flavor and tenderness. For additional ranch flavors we use the powdered seasoning as well on the chicken and potatoes.
Step 2:
Toss the chicken and potatoes together. Spoon out excess liquid, leaving some behind is ok. Add in sour cream and ranch dressing, cook another 30-45 minutes. Toss together to incorporate sour cream and ranch.