>> title: Thai Yellow Curry
>> category: Stews & Braises
>> tags: chicken, coconut, thai, potatoes, curry
>> counters: Thai Kitchen, One Pot
>> aka: gaeng karee, kaeng kari, gang garee, gaeng kari gai, yellow curry, yellow curry chicken
>> servings: 4
>> time: 50 min
>> washing-up: the Dutch oven
>> keeps: 3 days — the potatoes drink the sauce and thicken it, so let it down with stock when you warm it

>> step: crack the cream 5 min
Fry the thick cream spooned off the top of @coconut milk{28%oz}(800 mL; two cans, unshaken) in a #dutch oven{} over medium heat for ~fry{5%min}, until it splits and beads its own oil.

>> step: fry the paste 3 min
Fry @Thai yellow curry paste{1/4%cup}(60 g) into @&(~1)cracked cream{} for ~fry{3%min}, until the turmeric darkens and the oil runs gold.

>> step: simmer 25 min
Simmer @chicken thighs{1 1/2%lb}(680 g; bone-in, cut through the bone), @Yukon Gold potatoes{12%oz}(340 g; in 1 1/2-in chunks), @yellow onion{1}(in thick wedges) and @chicken stock{1%cup}(240 mL) with @&(~1)fried paste{} and the rest of both cans for ~simmer{25%min}, until a knife slides out of a potato on its own.

>> step: season
Season @&(~1)curry{} with @fish sauce{2%Tbs} and @palm sugar{1%Tbs}.

>> step: finish off the heat
Finish @&(~1)curry{} off the heat with @lime juice{1%Tbs} and @cilantro{1/4%cup}(chopped).