Yellow chicken curry with potatoes (Kaeng kari kai)

1. Cut the chicken legs in half at the joint; peel the potatoes and cut them into large cubes, cut the onion into thick wedges.

2. Heat a little oil in a pan, bring 4-5 tablespoons of the thick part of the coconut milk to the boil and stir in the yellow curry paste; fry for 1-2 minutes.

3. Add the chicken and coat it on all sides with the paste, then pour in the rest of the coconut milk and simmer over low heat for 15 minutes.

4. Add the potatoes and cook for another 15 minutes, then add the onion and cook for 5 more minutes so it stays slightly crunchy.

5. Season with the fish sauce and sugar; the sauce should be silky and slightly sweet.

6. Serve with jasmine rice and a fresh cucumber relish (ajad) on the side.

Tip: Yellow curry gets its colour from turmeric and is one of the mildest Thai curries – a good first dish for anyone getting to know Thai cooking. If you use fillets instead of bone-in legs, the cooking time is 10 minutes shorter.